Tuesday, December 23, 2014

Spicy Chicken Cacciatore


While growing up, my mother cooked our family a lot of rice and curry meals.  The only problem is with a rice and curry meal you have to cook at least 3-4 dishes to make a complete meal.  That means more pots and pans to clean up too.   My mother decided a one pot dish that we could eat over rice could come in handy during the week when she was rushed to get dinner on the table. 

One of my favorite one pot dishes that she cooked was Chicken Cacciatore.  She did not cook it in the traditional way, she spiced it up and added a lot more aromatics to the dish.  I love the flavor of ginger in this dish.

I recently cooked this dish for my family and it was a hands down winner.   So if you're looking for an easy dish to cook in the hustle and bustle of the last few days before Christmas, this is the dish for you.

4lb skinless bone in chicken thighs
3 Tbs canola oil
1 medium onion chopped
4-6 stalks celery sliced
1 large green bell pepper chopped
1/2lb sliced button mushrooms
2-3 tsp grated fresh garlic
1 Tbs grated fresh ginger
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp dried thyme leaves
1 Tbs paprika
1 jar (45oz) pasta sauce
2-3 Tbs Worcestershire sauce
1 chicken stock or water
salt and black pepper to taste
red chili powder to taste

Serve with:  rice or pasta

Clean skin of bone in chicken thighs.  In canola oil, saute onion with some salt.  Then add ginger and garlic.

Next add the chicken thighs and saute with onions, ginger and garlic.  Then add the oregano, basil, thyme, red chili powder, paprika, salt and black pepper and toss with chicken.

 Next add your favorite style spaghetti sauce, water or chicken broth and vegetables.

Bring very thing to a boil and them put on a medium simmer for 1 hour.  Taste for seasoning and adjust as needed. Serve over hot rice or pasta.  Enjoy.

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