Best Spicy Chicken Cacciatore Recipes
TIA'S CROCK POT SPICY CHICKEN CACCIATORE
I made this up out of several different recipes. Since we love things fairly spicy it took humdrum to very nice spice!!! Note that I do not brown chicken first...just toss it in the crock pot. Also...I am not very good about measuring...although since zaar membership I am trying harder....so always taste to decide if you need more of a spice. I am also not sure of the crock pot cooking time as I am at home checking it and stirring occasionally...will try and get that down better next time I make it. Enjoy!
Provided by Thea
Categories Stew
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Place chicken in crock pot bone side up.
- Add all seasonings and vegetables on top of chicken, including the optionals if using stop at the butter.
- Then add the 2 jars of pasta sauce on top. I cook on high for 3-4 hours depending on how thick the chicken breasts are, stirring occasionally.
- When the internal temperature reaches 180°F using a meat thermometer, I remove the chicken and debone, placing meat back into the sauce.
- I then add the butter, whipping cream and continue to cook for another hour on warm.
- About 10 minutes before serving, I add the parmesan cheese.
- Serve over pasta or I use extra wide egg noodles with warm crusty bread!
Nutrition Facts : Calories 549, Fat 19.7, SaturatedFat 8.5, Cholesterol 141.4, Sodium 1496, Carbohydrate 37.5, Fiber 2.9, Sugar 26.1, Protein 54.4
SPICY SLOW COOKER CHICKEN CACCIATORE WITH WINE
This is a delicious chicken cacciatore recipe that stems from my family's traditional recipes. Very flavorful and full of wholesome vegetables with an amazing flavor. So many tomato sauces are so bitter, but this utilizes plain white sugar to cut the bitterness and soften the sauce to make it delicious! This will end up sweet, savory, and spicy. Simple and easy to make as well! Serve over choice of pasta, rice, or just plain.
Provided by ryan7455
Categories Chicken Cacciatore
Time 16h20m
Yield 10
Number Of Ingredients 14
Steps:
- The night before cooking, layer ingredients into a slow cooker in the following order: chicken, wine, onion, bell peppers, garlic, red pepper flakes, Italian seasoning, salt, pepper, diced tomatoes, sugar, and tomato sauce. Cover and place in the refrigerator so chicken can soak up the wine, 8 hours to overnight.
- The next morning, remove from the refrigerator and cook on Low, stirring occasionally, for 6 hours. Remove chicken and shred meat with 2 forks; return meat to the cooker.
- Cook on High with lid slightly off to allow juices to evaporate and sauce to condense, about 2 more hours.
Nutrition Facts : Calories 278.3 calories, Carbohydrate 30.8 g, Cholesterol 52.7 mg, Fat 2 g, Fiber 4 g, Protein 24 g, SaturatedFat 0.5 g, Sodium 638.3 mg
SPICY CHICKEN CACCIATORE
With a tub of homemade tomato sauce in the fridge, this dish is a cinch
Provided by Good Food team
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the oil in a deep, ovenproof roasting pan that's big enough to fit the chicken in a single layer. Season the chicken pieces all over, then place the pan on the hob and cook on a medium heat for 7-10 mins on each side until well browned. Scoop out the chicken with a slotted spoon and put to one side.
- Add the peppers and chilli to the pan (there should still be plenty of fat left in it) and cook for 10 mins until soft and beginning to brown at the edges. Pour away any excess fat, then pour in the wine and stir well for 1-2 mins as it bubbles up. Tip the tomato sauce into the pan and stir again. Add a little water (up to 150ml) to achieve a thick, pouring consistency. Nestle the chicken into the sauce and scatter with the olives. Cover, bake for 30 mins, then uncover and cook for 15-20 mins more to allow the chicken to crisp up. Spoon off any fat that has risen to the surface, scatter with parsley and serve with some rice, mashed potato or polenta.
Nutrition Facts : Calories 485 calories, Fat 31 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 0.76 milligram of sodium
SPICY CHICKEN CACCIATORE
From the Feb 2008 issue of Food and Wine Magazine. Haven't tried this yet, posting here so I can try it later. The recipe calls for 3 pounds of boneless chicken thighs. I wasn't even aware they made such a thing, so I'm going to list it as chicken breasts. They suggest to serve it with risotto and a Sangiovese wine.
Provided by HeatherN
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a deep skillet, heat the olive oil. Season the chicken with salt and pepper and add the chicken to the skillet. Cook over moderately high heat, turning once until lightly browned and crisp, about 8 minutes. Transfer to a plate.
- Add the onion, bell pepper pickled peppers and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Pour in the wine and simmer, stirring occasionally, until nearly evaporated, about 5 minutes.
- Add the chicken stock and tomatoes to the skillet and season lightly with salt and pepper. Return the chicken to the pan, nestling it in the vegetables and bring to a simmer. Cover partially and cook over moderate heat for 30 minutes, until the chicken is tender and the sauce is reduced by half. Sprinkle with parsley.
Nutrition Facts : Calories 659.6, Fat 35, SaturatedFat 9, Cholesterol 188.3, Sodium 321.2, Carbohydrate 13.8, Fiber 2.5, Sugar 7, Protein 64.5
SPICY CHICKEN CACCIATORE
Provided by Mary Vaughan
Categories Chicken Poultry Tomato Sauté Quick & Easy Red Wine Summer Bon Appétit Arizona
Yield Serves 4
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over; sauté 3 minutes. Transfer chicken to plate. Add bell pepper and next 4 ingredients to skillet; stir 2 minutes. Mix in tomatoes with juices, tomato paste, wine and vinegar. Return chicken to skillet; spoon some sauce over. Bring to boil. Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 4 minutes per side. Arrange spaghetti on large platter; top with chicken and sauce.
SPICY CHICKEN CACCIATORE
Categories Sauce Chicken Quick & Easy Dinner Healthy Christmas Eve Simmer
Yield 4-6 people
Number Of Ingredients 14
Steps:
- Heat olive oil in a large, deep pan or in a large, heavy pot over medium high heat. Add garlic & onions & saute about 3 min or till fragrant. Add chicken to the pan, season with sea salt and generously pepper to your liking. Cook the chicken till just lightly browned on each side. Add the tomato sauce & diced tomatoes & reduce heat to low. Add peppers, mushrooms, spices, bullion, and wine. Simmer uncovered for at least 30 min. stirring occasionally. Serve over pasta of your choice or rice.
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