Best Chicken Kaleidoscope Recipes

EASY CHICKEN CACCIATORE RECIPE

Easy Chicken Cacciatore Recipe image

You'll love this hearty, rustic chicken caccaitore recipe with mushrooms and bell peppers in a flavorful tomato sauce. Fall apart tender chicken with all the comforting aromtics and Italian flavors the family loves. You can make it stovetop or in your crockpot. Serve it with crusty bread or on top of plain pasta, polenta or rice.

Provided by Suzy Karadsheh

Categories Dinner

Number Of Ingredients 15

Ingredients

6 chicken thighs (bone in, skin on, trimmed of excess fat)
Kosher salt and black pepper
Extra virgin olive oil
1 small yellow onion (chopped)
2 celery ribs (chopped)
½ red bell pepper (chopped)
½ green bell pepper (chopped)
8 ounces mushrooms (white or baby bella) (cleaned and sliced)
3 garlic cloves (minced)
1 tsp oregano
3 sprigs fresh thyme
2 tbsp fresh chopped parsley (more for later)
Pinch red pepper flakes
1 cup red wine
28 ounce can crushed tomatoes

Steps:

Pat the chicken dry and season with salt and pepper on both sides and underneath the sikn.
In a large pan or braiser (with a lid), heat 2 tbsp extra virgin olive oil over medium-high until shimmering but not smoking. Add the chicken, skin side down first. Cook until golden brown, then turn over to brown on the other side (about 8 minutes total). Remove the chicken and set aside on a plate.
In the same braiser, add the onions, celery, peppers, mushrooms, and garlic. Cook over medium heat, tossing regularly. Add koserh salt, pepper, oregano, fresh thyme, parsley and red pepper flakes. Allow the vegetables to cook for 5 to 6 minutes or until tender.
Add the red wine and cook for a few minutes until the wine has reduced by about 1/2, then add the tomatoes. Cook 5 to 10 minutes over medium heat, stirring occasionally.
Now add the chicken pieces back to the pan. Reduce the heat to medium-low. Cover and allow the chicken to cook for 30 minutes or until cooked through.
Garnish with parsley.

Nutrition Facts : Calories 348.4 kcal, Carbohydrate 15.8 g, Protein 22.3 g, SaturatedFat 5.2 g, Cholesterol 110.7 mg, Sodium 462.5 mg, Fiber 3.7 g, ServingSize 1 serving

CHICKEN KALEIDOSCOPE

Chicken Kaleidoscope image

Number Of Ingredients 13

Ingredients

12 chicken breasts, skin and bone removed
2 (20-ounce) cans pineapple chunks, drain and save juice
1/2 cup lime juice
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 Vidalia or other sweet onion, sliced
1 pound whole mushrooms, trim stem ends
1 (6-ounce) can small black pitted olives, well drained
1/2 pound fresh snow pea, trim ends
2 ounces butter, shaved
salt
1 (14-ounce) box brown rice, natural or instant

Steps:

*You will need pineapple chunks from only 1 can for this recipe. Freeze excess pineapple in an ice cube tray covered with orange juice.Line bottom of crockpot set on HIGH with chicken. Add pineapple juice and lime juice cook for 4 to 6 hours or until tender, but not falling apart. When chicken is tender, layer mushrooms, pepper slices, 1 can pineapple chunks, onion slices, olives and snow peas in crockpot in order given. Top with butter. Cook for 1-1-1/2 hours more, or until veggies are tender, but not mushy. Remove chicken and veggies from broth set aside on a warmed utility platter, covered, in a 200 degree oven to keep hot. Broth should measure approximately 1 quart add salt and brown rice. Following package directions, cover and cook on HIGH until done. When rice is cooked, place in center of large, warmed presentation platter. Scoop veggies over top and arrange chicken around perimeter, letting veggies spill over them.

Nutrition Facts : Nutritional Facts Serves