Cacciatore Alla Ancho
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 skinless, bone-in chicken thighs2 tsp salt2 tsp black pepper1 tbsp chili-flavoured oil1 large sweet onion, thinly sliced2 large red peppers, sliced1 cubanelle pepper, sliced1 large carrot, sliced1/2 lb cremini mushrooms, sliced6 cloves garlic, minced1 6 oz can tomato paste1 bay leaf1 tbsp dried oregano1 tbsp dried basil2 tbsp ancho chile paste1 cup red wine1 cup chicken stock1/2 cup water2 cups crushed tomatoes 2 Yukon Gold potatoes, scrubbed (do not peel) and cubed
Sprinkle chicken thighs with salt and pepper. Set aside.
Heat oil in a large pot over medium heat.
Add chicken and saute until browned on all sides. Remove and set aside.
Add onions and saute until richly browned.
Stir in peppers, carrot and mushrooms, cook until mushrooms wilt and brown.
Add garlic and saute until fragrant.
Add the tomato paste, then cook (stirring constantly) until the paste darkens slightly.
Add bay leaf, oregano, basil and chile paste.
Add the wine, stock and water, stirring to dislodge all the browned bits, then mix in the tomatoes.
Bring to a boil and cook for 2-3 minutes, stirring well.
Add back the chicken, then cover and simmer on low heat for 15 minutes.
Stir in the potatoes, recover and cook another 55-60 minutes, until they are cooked through.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Heat oil in a large pot over medium heat.
Add chicken and saute until browned on all sides. Remove and set aside.
Add onions and saute until richly browned.
Stir in peppers, carrot and mushrooms, cook until mushrooms wilt and brown.
Add garlic and saute until fragrant.
Add the tomato paste, then cook (stirring constantly) until the paste darkens slightly.
Add bay leaf, oregano, basil and chile paste.
Add the wine, stock and water, stirring to dislodge all the browned bits, then mix in the tomatoes.
Bring to a boil and cook for 2-3 minutes, stirring well.
Add back the chicken, then cover and simmer on low heat for 15 minutes.
Stir in the potatoes, recover and cook another 55-60 minutes, until they are cooked through.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 396.8
- Total Fat: 8.5 g
- Cholesterol: 85.9 mg
- Sodium: 1,069.8 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 10.0 g
- Protein: 30.2 g
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