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Cacciatore di Pollo con Peperoni

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Course Side Dish
Cuisine Italian

Equipment

  • Equipment Needed
  • Large skillet or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring cups and spoons
  • Serving plates

Ingredients
  

  • Ingredients
  • For the Chicken:
  • 4 chicken thighs bone-in, skin-on
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • For the Sauce:
  • 1 large onion sliced
  • 2 bell peppers any color, sliced (red and yellow are great for color)
  • 3 cloves garlic minced
  • 1 can 14 oz diced tomatoes (or 2 cups fresh tomatoes, chopped)
  • 1 cup chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional for heat
  • Fresh basil or parsley for garnish
  • Variations
  • Vegetarian Option: Substitute chicken with firm tofu or tempeh and use vegetable broth.
  • Spicy Variant: Add sliced jalapeños or increase the amount of red pepper flakes for extra heat.
  • Mushroom Lovers: Incorporate sliced mushrooms for an earthy flavor.
  • Tips and Substitutions
  • Chicken: You can use chicken breast or drumsticks if preferred. Just adjust the cooking time accordingly.
  • Herbs: Fresh herbs can replace dried ones. Use about three times the amount if you have them on hand.
  • Broth: Swap chicken broth for vegetable broth for a lighter flavor.
  • Peppers: Feel free to mix in different colored bell peppers or use other vegetables like zucchini or eggplant.

Instructions
 

  • Method
  • Step 1: Prepare the Ingredients
  • Season the chicken thighs with salt and black pepper.
  • Slice the onion and bell peppers, and mince the garlic.
  • Step 2: Brown the Chicken
  • Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  • Add the chicken thighs, skin side down, and cook for about 5-7 minutes until browned. Flip and brown the other side for an additional 5 minutes.
  • Remove the chicken from the skillet and set aside.
  • Step 3: Sauté the Vegetables
  • In the same skillet, add the sliced onion and bell peppers.
  • Sauté for about 5 minutes until the vegetables soften.
  • Add the minced garlic and cook for an additional minute until fragrant.
  • Step 4: Create the Sauce
  • Pour in the diced tomatoes (with juice) and chicken broth.
  • Stir in the dried oregano, basil, and red pepper flakes.
  • Bring the mixture to a simmer.
  • Step 5: Cook the Chicken
  • Return the browned chicken thighs to the skillet, skin side up.
  • Reduce the heat to low, cover the skillet, and let it simmer for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
  • Step 6: Let it Stand
  • Once cooked, remove the skillet from heat and let it stand for about 5 minutes. This allows the flavors to meld together beautifully.
  • Step 7: Serve
  • Garnish with fresh basil or parsley before serving. Serve hot over rice, polenta, or with crusty bread to soak up the sauce.