Well, yesterday I did a favorite of mine; Chicken Cacciatore. Anyway, it was my spin on Chicken Cacciatore. It was amazing....a tad spicy...but at the end of the day...not even a little bit was left. If you like savory and spicy, you may want to give it a try. Here's my recipe; which, I'm sure, was someone else's recipe with a few tweeks here and there.
Chicken Cacciatore
1.5 lbs. boneless chicken breasts
3 tlbs. Oil
3 tlbs. Butter
1 medium Onion (chopped)
1 Bell Pepper (chopped)
3 cloves garlic (minced or pressed)
2 14.5 oz. cans of petite diced tomatoes
1 serrano pepper very finely chopped
1 tlbs. Basil
1 tsp crushed red pepper
1 tsp black pepper
1 tsp oregano
½ lime (squeeze the juice)
½ cup white wine
½ bottle Corona (drink the other half)
¾ cup chicken stock
1 cup flour
1. Cut the chicken breast into pieces and shake them in a gallon sized zip lock back of flour seasoned with some salt and pepper.
2. Brown the chicken in a heavy pan with the oil; DON'T CROWD! Add the butter half way through
3. Set the browned chicken aside
4. Cook the onions and bell pepper until translucent
5. Add Serrano Pepper and Garlic and cook for couple of minutes
6. Add tomatoes and cook for a couple of minutes
7. Add Basil, Black Pepper, Oregano, Corona, Chicken Stock, Wine, Red Pepper and lime
8. Bring to a simmer and lower heat and let simmer for 10 minutes or so
9. Add Chicken and mix well and simmer for 15-20 minutes
10. Add Salt and pepper to taste
11. Serve over Spaghetti or Angel Hair (your preference)....Yesterday I served it over parboiled rice instead.
12. Top with Parmesan
Eat til it hurts!
