HEARTY CHICKEN CACCIATORE
This hearty poultry dish is loaded with flavor and color. The chicken is fall-off-the-bones tender in just 8 minutes, which makes it a top pick for busy families. -Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat., Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown the chicken , in batches. Return all chicken to cooker; add green pepper, onion, garlic, tomatoes and water. Press cancel., Lock lid; close pressure-release valve. Pressure-cook on high for 12 minutes. Let pressure release naturally. (A thermometer inserted in chicken should read at least 165°.) , Using a slotted spoon, remove chicken to a platter. If desired, skim fat from cooking juices. Add tomato paste and mushrooms to the pan juices. Select saute and adjust for low heat; cook and stir until heated through. Stir in hot pepper sauce and chicken.In a bowl or dish, combine the flour, salt, paprika and pepper. Add the chicken, a few pieces at a time, and toss to coat.
Nutrition Facts : Calories 410 calories, Fat 24g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 699mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 5g fiber), Protein 31g protein.
HEARTY CHICKEN CACCIATORE SOUP WITH RICE
Great in fall and winter, this delicious, hearty, full-flavored soup is teeming with tasty ingredients... tomatoes, chicken, vegetables, and a healthy body of rice. This is a family-favorite that I threw together. The full aroma will bring them in from outside before it's even done. Garnish with shredded Cheddar or mozzarella if desired.
Provided by Allrecipes Member
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h55m
Yield 10
Number Of Ingredients 14
Steps:
- Combine chicken broth, condensed soup, 2 cans water, diced tomatoes, and 1 tablespoon vegetable seasoning in an 8-quart stockpot over medium heat; bring to a slow, rolling boil.
- Meanwhile, melt butter in a large skillet over medium heat. Add chicken, mushrooms, onion, and remaining 1 tablespoon vegetable seasoning and cook until onion is translucent and chicken is cooked through, about 7 minutes. Stir in garlic salt, salt, and pepper.
- Transfer chicken mixture to the stockpot and bring to a rolling boil. Cook, stirring frequently, for 30 minutes.
- While the soup is cooking, bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Add rice to the soup and continue to simmer, adding more water to reach desired consistency, for 1 hour.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 34.5 g, Cholesterol 37.7 mg, Fat 5.4 g, Fiber 1.8 g, Protein 14.9 g, SaturatedFat 2.6 g, Sodium 1735.8 mg
CREAMY CHICKEN CACCIATORE SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Heat the olive oil and butter in a 5 1/2-quart Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides and place skin-side down in the pot. Brown for 4 to 6 minutes on the first side, then flip and brown for 4 to 6 minutes on the other side. Remove to a plate and set aside.
- Add the mushrooms, garlic, bell peppers, onion, thyme and turmeric to the pot. Cook, stirring occasionally, until the vegetables are softened and the edges are starting to brown, about 2 minutes. Add the tomato paste and cook for an additional minute. Pour in the white wine, bring to a simmer and simmer for 3 minutes. Use your spoon to scrape the sides and bottom of the pot to loosen any browned bits that might be stuck there. Add the chicken stock, diced tomatoes and chicken thighs. Season the soup with a healthy pinch of salt and pepper. Bring to a boil, reduce to a simmer and cook, uncovered, until the chicken is cooked through and the vegetables are tender, about 20 minutes.
- Fill a 4-quart pot with water and bring to a boil. Cook the egg noodles until al dente according to the package directions. Drain the noodles, put back into the pot they were cooked in and toss with a scant tablespoon of olive oil; set aside.
- When the chicken is ready, transfer it to a cutting board. Using 2 forks, remove the chicken from the bones and shred. Some skin will end up in the mix, which is totally fine. Add the shredded meat back to the soup. Discard the skin and bones.
- Add the noodles to the soup, as well as the heavy cream and 2 tablespoons of the parsley. Simmer for a few minutes to heat everything through. Taste the soup and adjust the seasoning as needed. Serve hot in bowls and garnish with the remaining chopped parsley.
- If you are making this soup ahead of time, undercook the noodles by 2 minutes as directed on the package, so they don't overcook when the soup is reheated. Alternatively, cook the noodles, drain, toss in olive oil and store separately, adding them to the soup once it has been reheated. Serve as directed above.
CHICKEN CACCIATORE SOUP
"This quickie cacciatore meets with my Italian husband's approval. Each brothy spoonful is brimming with vegetables and tender pieces of chicken." -Nancy Roth, St. Joseph, Illinois
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 7 servings (about 2-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, saute mushrooms and leeks in oil until tender. Stir in the broth, chicken, tomatoes, zucchini, peppers, pasta, thyme and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until pasta and vegetables are tender. Top each serving with cheese and basil. Freeze option: Before adding cheese and basil, cool soup and transfer to freezer containers. Freeze up to 3 month. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese and basil.
Nutrition Facts : Calories 283 calories, Fat 11g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 951mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 3g fiber), Protein 27g protein.
HEARTY CHICKEN CACCIATORE SOUP
This warm and hearty soup recipe is made easy by grabbing a rotisserie chicken at the store! Top with grated parmesan cheese and serve with bread for dipping!
Provided by Dan
Categories Soup
Time 40m
Number Of Ingredients 17
Steps:
- Add the olive oil and butter to a soup pot or dutch oven over medium heat. Add the onions and mushrooms and cook for 5-7 minutes until the onions are softened and the mushrooms are brown.
- Stir in the garlic, tomato paste, salt, pepper and rosemary, then pour in the red wine to deglaze the pot. Let the wine cook out for 1 minute, then pour in the chicken broth and crushed tomatoes.
- Add the chicken and spinach to the soup, stir and simmer for 25 minutes, uncovered.
- Whisk the cream cheese into the soup until fully incorporated, then add the cooked noodles. Alternately, you can add noodles to each bowl and then ladle the soup on top.
- Serve with grated parmesan cheese and fresh black pepper.
Nutrition Facts : Calories 521 calories, Sugar 11.4 g, Sodium 1123.8 mg, Fat 14.2 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 45.4 g, Fiber 16.7 g, Protein 61.1 g, Cholesterol 20.9 mg
CHICKEN CACCIATORE STOUP
A stoup is what I call a meal that serves up thicker than a soup yet thinner than a stew. This hearty hunter's chicken stoup is a family favorite of ours, especially on chilly nights.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat a deep skillet or a medium soup pot over medium-high heat. Add 2 tablespoons EVOO, 2 turns of the pan, and the chicken. Season it with coarse salt and pepper and red pepper flakes.
- While the chicken cooks, chop up the veggies.
- When the chicken is evenly and lightly browned all over, 3 or 4 minutes, remove it to a plate and reserve. Add another tablespoon of extra-virgin olive oil, 1 more turn of the pan. Add the potatoes to the pan. Cook a couple of minutes, then add in the mushrooms, celery, and onion and cook another couple of minutes. Add in the peppers and garlic and cook another 1 to 2 minutes. Season the vegetables with salt and pepper. Add chicken back to the pan. Toss it with the vegetables. Add red wine to the pan and deglaze it, picking up drippings. Add tomatoes and stock to the stoup and stir to combine. Stir in rosemary and reduce heat to low. Cover and cook 8 to10 minutes.
- Turn off stoup and ladle into shallow bowls. Top with basil (for a sweet finish and balance to the spice in the soup) or arugula (for a peppery finish) or with spinach (for a woodsy finish). At the table, pass grated cheese for sprinkling on top of the stoup and bread for mopping up the bowl.
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
HEARTY CHICKEN CACCIATORE
Make and share this Hearty Chicken Cacciatore recipe from Food.com.
Provided by SharleneW
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Brown the chicken pieces in hot oil in a large skillet over medium-high heat; remove chicken, and set aside.
- Add onion to the skillet and saute 5 minutes over medium heat, or until transparent.
- Add minced garlic, saute 1 minute.
- Stir in tomatoes, tomato paste, and chicken broth.
- Add bell pepper, oregano, basil, and remaining salt and pepper.
- Return chicken to skillet; cover and simmer over medium-low heat 45 minutes or until chicken is tender.
- Add mushrooms and wine; cook, uncovered, 40 minutes.
- Serve with hot cooked linguine.
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