Best Hearty Chicken Cacciatore Recipes

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HEARTY CHICKEN CACCIATORE SOUP WITH RICE



Hearty Chicken Cacciatore Soup with Rice image

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

1 (32 ounce) container chicken broth
2 (10.5 ounce) cans condensed tomato soup
2 (10.5 ounce) cans water
1 (16 ounce) can diced tomatoes with juice
2 tablespoons salt-free vegetable seasoning, divided
3 tablespoons butter
2 (8 ounce) boneless, skinless chicken breasts, cubed
1 (8 ounce) can sliced mushrooms, drained
1 medium onion, diced
2 teaspoons garlic salt
2 teaspoons salt
1 ½ teaspoons ground black pepper
1 ½ cups water, or more as needed
1 ½ cups uncooked long grain rice

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

HEARTY CHICKEN CACCIATORE



Hearty Chicken Cacciatore image

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

1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds) , cut up
1/4 cup canola oil
1 medium green pepper, cut into strips
1 medium onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup water
1 can (6 ounces) tomato paste
1 jar (6 ounces) sliced mushrooms, drained
Hot pepper sauce to taste

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.

TERESA'S HEARTY CHICKEN CACCIATORE



Teresa's Hearty Chicken Cacciatore image

The secret ingredient which makes this cacciatore stand out is pancetta, an Italian bacon. Once a specialty deli item, it is now readily available at most major supermarkets. The pancetta gives the sauce richness and body. I've also found that fresh basil leaves and baby portobello mushrooms make it my own. It is kid-friendly and fills the house with a wonderful aroma.

Provided by SURFWENCH

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 19

extra virgin olive oil
¼ pound pancetta (Italian bacon), thickly sliced
½ cup all-purpose flour
1 tablespoon dried Italian herb seasoning
1 tablespoon red pepper flakes
6 chicken thighs with skin and bone
1 small green bell pepper, chopped
1 small sweet onion, diced
1 pound baby portobello mushrooms, sliced
½ cup chopped fresh basil
3 cloves garlic, chopped
3 tablespoons tomato paste
1 (28 ounce) can diced tomatoes with juice
½ cup dry red wine, or more to taste
1 tablespoon cornstarch
2 tablespoons water
1 (16 ounce) package rigatoni pasta
freshly shredded Parmesan cheese to taste
salt and ground black pepper to taste

Steps:

  • Heat the olive oil in a large nonstick skillet over medium heat, and cook and stir the pancetta until it begins to turn dark brown, 5 to 8 minutes. Remove the pancetta pieces from the skillet with a slotted spoon and set aside.
  • Mix the flour, Italian seasoning, and red pepper flakes in a shallow bowl.
  • Press the chicken thighs into the flour mixture, tapping off any loose flour.
  • Brown the chicken thighs in the skillet with the oil and pancetta drippings, 8 to 10 minutes per side. Transfer the chicken thighs to a platter and keep warm.
  • Cook and stir the green bell pepper, sweet onion, and portobello mushrooms in the same skillet until the onion turns translucent, about 8 minutes.
  • Stir the basil, garlic, tomato paste, diced tomatoes with their juice, and red wine into the sauce.
  • Bring the sauce to a boil, and return the chicken and pancetta to the sauce. If sauce does not almost cover the chicken pieces, mix in more dry red wine.
  • Reduce heat to low, and simmer the chicken and sauce until the chicken thighs are tender and no longer pink inside, 35 to 50 minutes.
  • If you prefer a thicker sauce, whisk cornstarch with water and 1 tablespoon of the sauce, and stir the mixture into the skillet until thickened.
  • About 15 minutes before serving time, bring a large pot of lightly salted water and bring to a boil.
  • Stir in the rigatoni and return to a boil. Cook uncovered over medium heat, stirring occasionally, until the pasta has cooked through but is still slightly firm, about 13 minutes; drain.
  • To serve, transfer the cooked rigatoni to a large platter and top with the chicken thighs.
  • Generously ladle sauce over the chicken and pasta, and sprinkle the dish with Parmesan cheese, salt, and black pepper. Serve any extra sauce on the side.

Nutrition Facts : Calories 653.7 calories, Carbohydrate 77.1 g, Cholesterol 72.1 mg, Fat 21.1 g, Fiber 6.4 g, Protein 35.6 g, SaturatedFat 5.4 g, Sodium 505.5 mg, Sugar 9.2 g

HEARTY CHICKEN CACCIATORE



Hearty Chicken Cacciatore image

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

3 1/2 lbs chicken pieces
1 1/2 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1/2 cup chicken broth
1 green bell pepper, sliced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups sliced fresh mushrooms
1 cup dry red wine
1 (16 ounce) package linguine, cooked

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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