Cacciatore Alla Ancho
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Cacciatore Alla Ancho calories by ingredient
Introduction
A new and spicy twist on the traditional Italian stew, this uses carrots, a cubanelle and bell peppers for sweetness and ancho chile paste for a heady dash of spice. Throw in some potatoes, mushrooms, a ton of garlic, and a glass of red wine and you have a delicious meal! This freezes well and reheats over and over. A new and spicy twist on the traditional Italian stew, this uses carrots, a cubanelle and bell peppers for sweetness and ancho chile paste for a heady dash of spice. Throw in some potatoes, mushrooms, a ton of garlic, and a glass of red wine and you have a delicious meal! This freezes well and reheats over and over.Number of Servings: 4
Ingredients
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6 skinless, bone-in chicken thighs
2 tsp salt
2 tsp black pepper
1 tbsp chili-flavoured oil
1 large sweet onion, thinly sliced
2 large red peppers, sliced
1 cubanelle pepper, sliced
1 large carrot, sliced
1/2 lb cremini mushrooms, sliced
6 cloves garlic, minced
1 6 oz can tomato paste
1 bay leaf
1 tbsp dried oregano
1 tbsp dried basil
2 tbsp ancho chile paste
1 cup red wine
1 cup chicken stock
1/2 cup water
2 cups crushed tomatoes
2 Yukon Gold potatoes, scrubbed (do not peel) and cubed
Directions
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.
