Description

This recipe is for an easy and flavorful chicken cacciatore stew that is perfect for meal prep. It is made with chicken thighs, fire-roasted tomatoes, capers, and herbs, and can be served over cauliflower rice or regular rice.

Ingredients

Scale

3 tablespoons avocado oil
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
6 boneless skinless chicken thighs, cut into 1 inch pieces
1 28 ounce can diced tomatoes with juice
3 tablespoons drained capers
1 1/2 teaspoons dried oregano
1/4 cup chopped fresh basil leaves
Kosher salt and pepper to taste

Instructions

In a heavy-bottomed Dutch oven, heat the avocado oil over medium heat. Incorporate the diced onion, bell pepper, and garlic, and sauté until they become tender, which should take about 8 minutes.
Introduce the diced chicken to the pot, seasoning it with salt and pepper. Cook until the chicken is browned on all sides, then mix in the tomatoes, capers, oregano, and basil. Allow it to simmer uncovered until the chicken is fully cooked, approximately 10 to 15 minutes.
Adjust the seasoning with salt and pepper as needed. Serve alongside a fresh salad, zucchini noodles, or spaghetti squash.

Notes

TECHNIQUE TIP: For the best flavor, dice the onion and red bell pepper evenly to ensure they cook uniformly and infuse the stew with their sweetness.

STORAGE: Store leftover Chicken Cacciatore Stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

SUBSTITUTION: If you prefer a different herb, substitute the fresh basil with fresh parsley for a slightly different but equally delicious flavor.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: dinner
Method: Baked
Cuisine: Italian

Nutrition

Calories: 355 kcal
Fat: 20 g
Saturated Fat: 1 g
Trans Fat: 3 g
Carbohydrates: 10 g
Protein: 39 g