Combine a variety of simple ingredients to bring out a set of complex flavors with this Italian classic, our Chicken Cacciatore recipe.
What You Need
Original recipe yields 6 servings
2-1/2 lb. skinless chicken thighs
2-1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
1/4 cup oil
1 cup sliced mushrooms
1 medium onion, chopped (about 1 cup)
1 medium green pepper, chopped (about 1 cup)
1 clove garlic, minced
1 can (29 oz.) whole tomatoes, undrained, coarsely chopped
3 Tbsp. MINUTE Tapioca
1/2 tsp. dried thyme leaves, crushed
1 bay leaf
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Let's Make It
Heat oil in large skillet on medium heat. Add chicken; sprinkle evenly with 1/2 tsp. of the salt and 1/4 tsp. of the black pepper. Cook until browned on both sides. Remove chicken from skillet; cover to keep warm. Add mushrooms, onions, green pepper and garlic to drippings in skillet; cook and stir 5 minutes or until onions are tender.
Stir in tomatoes, tapioca, thyme, bay leaf, remaining 2 tsp. salt and remaining 1/4 tsp. pepper. Bring to boil, stirring frequently.
Add chicken. Reduce heat to low; cover. Simmer 30 minutes or until chicken is cooked through. Remove and discard bay leaf.
Serve with hot cooked rice or spaghetti.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.