Wolf's Kickin' Chicken Cacciatore
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pound boneless, skinless chicken breast1.5 cups onion, finely chopped4 cloves of garlic, finely minced1 can sliced mushrooms, drained2 cans Hunts fire roasted diced tomatoes1 cup Kroger 3 pepper and onion blend, frozen2 tbsp tomato paste3 tbsp Olive oil (NOT extra virgin)1 cup flour2 tbsp cajun seasoning2 tsp dried thyme1 tbsp dried oregano1/2 tsp dried sage1/2 tsp cayenne pepper1.5 tsp salt1 tsp black pepper
Cut the chicken into bite sized (1 inch) pieces and set aside. Start 2 tbsp of the olive oil to heating in a large, deep pan over medium-high heat. In a large zip top bag, combine the flour and the cajun seasoning. Add the chicken, seal the bag and shake till the chicken pieces are coated. Once the oil is hot, add half the coated pieces to the pan, in a single layer and try not to crowd the pan. Reduce the heat to medium and cook for about 2 minutes, or until brown. Turn the pieces and give them about 1 minute on the opposite side, then remove to a plate and set aside. Repeat this till all the chicken is cooked.
Add the remaining tbsp of olive oil to the pan and raise heat to medium-high. Add the onions and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Add the thyme, oregano, sage, cayenne, salt and black pepper and cook for another minute. Add the tomatoes (with their liquid), mushrooms, peppers and the tomato paste, stir to combine. Reduce heat to medium, cover and let come to a simmer, approx 5 minutes. Add the chicken, cover and reduce heat to medium-low. Simmer for 15 minutes. Serve over your favorite pasta or quinoa.
Makes 12 1/2 cup servings
You can adjust the amount of cayenne according to personal taste. The amount above is just enough to get the hint of heat, without any lingering hotness.
Number of Servings: 12
Recipe submitted by SparkPeople user WOADWOLF.
Add the remaining tbsp of olive oil to the pan and raise heat to medium-high. Add the onions and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 1 more minute. Add the thyme, oregano, sage, cayenne, salt and black pepper and cook for another minute. Add the tomatoes (with their liquid), mushrooms, peppers and the tomato paste, stir to combine. Reduce heat to medium, cover and let come to a simmer, approx 5 minutes. Add the chicken, cover and reduce heat to medium-low. Simmer for 15 minutes. Serve over your favorite pasta or quinoa.
Makes 12 1/2 cup servings
You can adjust the amount of cayenne according to personal taste. The amount above is just enough to get the hint of heat, without any lingering hotness.
Number of Servings: 12
Recipe submitted by SparkPeople user WOADWOLF.
Nutritional Info Amount Per Serving
- Calories: 133.7
- Total Fat: 4.2 g
- Cholesterol: 21.9 mg
- Sodium: 694.8 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 1.7 g
- Protein: 11.0 g
Member Reviews
-
ANIDUCK
The instructions don't say when to add the Kroger 3 pepper and onion blend. I don't know if I have that item available to me. Can I substitute fresh peppers and onions? If so
should I use a cup of them mixed together? Does Kroger's blend have other flavorings or something that makes it special? - 11/11/09
Reply from CD6109776 (11/11/09)
Right after the mushrooms, its says 'peppers'. I probably should edit it to say 'pepper blend'. Yes, you can substitute fresh peppers, just increase the amount by 1/4 of a cup. I used the Kroger pepper mix because we keep it in the freezer for when my wife wants a quick one egg omelet in the morning