Pollo Cacciatore (Hunter's Chicken)

• 4 skinless, boneless chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper, diced (any color)
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup chicken broth
• 1/4 cup pitted green olives, sliced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Steps

1. 1 Season chicken thighs with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden brown on both sides, about 5 minutes per side. Remove and set aside.
3. 3 In the same skillet, add onion and bell pepper. Cook until softened, about 5 minutes.
4. 4 Stir in garlic and cook for an additional minute.
5. 5 Return chicken to the skillet. Add crushed tomatoes, chicken broth, olives, oregano, and basil.
6. 6 Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, or until chicken is cooked through.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Add mushrooms for an earthy depth.
• Substitute chicken thighs with bone-in chicken pieces for richer flavor.

Substitutions

• Use canned diced tomatoes if crushed are unavailable.
• Substitute fresh herbs for dried if you prefer a more robust flavor.

Pairings

• Chianti wine complements the robust flavors.
• A crisp Pinot Grigio offers a refreshing contrast.

Nutrition

Tips

• For extra flavor, brown the chicken a bit more before adding vegetables.
• Serve over pasta or with crusty bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of garlic mashed potatoes or crusty Italian bread.
• Pair with a simple green salad for a complete meal.

FAQ