September 1, our power went out as a result of Hurricane Hermine that came through Florida. I have 2 kids so that makes life a bit challenging. We were blessed to have the opportunity to stay with some friends for 2 days and enjoy some wonderful meals and fellowship. One meal my friend made was Chicken Cacciatore over rice. It was delicious! I asked her the recipe and she kind of chuckled saying she didn’t really follow one. She cooks like my mom…some of this, a handful of that, a spoonful of this. And somehow it turns out great! I will say it has taught me how to cook by taste and it’s a freer way to cook – no need to get out the measuring utensils 🙂
I had some chicken and was hankering for the chicken cacciatore dinner again. I had an idea of what was in it and how it tasted so I winged it. The beans were my own addition. It turned out so good that my 3-1/2 year old polished her plate and my husband went back for seconds 🙂
I’d love to say all of my recipe experiments turn out this good. However I’ve had some pretty massive fails that have ended in pizza for dinner instead. The moral… Don’t be afraid to experiment!! 🙂
Here’s the “recipe”:
2-3 lbs chicken (I recommend bonesless, skinless with small children…its just easier). You can also use bone-in chicken.
1/4 cup or so of chopped onion
1/4 cup or so of chopped green pepper
1 14 oz can black beans (optional)
1 14.5 oz can diced tomatoes flavored with onion, celery and green pepper
1 14.5 oz can diced tomatoes (blended) or 1 can crushed tomatoes
1 14.5 oz can tomatoes sauce
1 24 oz jar Classico traditional flavor spaghetti sauce (you can use whatever brand you like or make from scratch. This is what I had in the cupboard) – I use this as my base
Spices – garlic, pepper, salt, Italian seasoning to taste
1 bay leaf
* if you like more sauce, just add another can or so and some extra seasonings.
Heat oil in pan. Place chicken in pan with a little oil. Season with a little garlic, salt, pepper and onion powder. Brown both sides. Don’t have to cook all the way through.
Put browned chicken in crockpot.
Throw all tomato sauce stuff & beans (optional) together in large sauce pan, mix and heat a little (3-5 min) adding seasonings to desired taste.
When sauce is done throw into crock pot over the chicken. Add bay leaf.
Cook on high for 4 hours or low for about 6.
Shred chicken if desired.
Serve over rice or noodles.
Top with Parmesan cheese.
Eat! Yum! 🙂