Hi welcome to Caribbeanj03. Thank you for coming into my kitchen with me. Today I will be cooking chicken cacciatore and serving with jasmine rice.
Ingredients:
2 lbs chicken legs / thighs
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons Worcestershire sauce
1 teaspoon ground red pepper flakes
2 teaspoons chicken bouillon seasoning
2 teaspoons chicken base powder (optional)
1 teaspoon ground oregano
½ teaspoon black pepper
1/4 cup extra virgin olive oil (vegetable or coconut oil)
1 large yellow onion, halved and thinly sliced
6 cloves garlic, minced
8 ounces bella or cremini mushrooms, sliced (optional)
2 red bell peppers, cut into ¼-inch-wide strips
¾ cup dry red wine (optional)
2 cups chicken broth
1 (14.5 ounce) can fire-roasted or regular diced tomatoes
1 (14.5 oz) can crush tomatoes
¼ cup tomato paste
2 tablespoons chopped fresh sage (1 teaspoon dry ground sage)
1 tablespoon chopped fresh rosemary
1 teaspoon dried oregano
1 tablespoon honey
Fresh chopped parsley, for garnish (optional)
Instructions:
1. Wash and clean chicken
2. Season chicken with Worcestershire sauce, oil, garlic powder, onion powder, oregano, chicken base, black pepper, red pepper flakes and salt
3. Heat oil in a heavy cast iron skillet. Sear chicken on both sides until golden, about 3-4 minutes each side. Remove from skillet and set aside. Repeat with the remaining chicken. Pour off all but about 2 tablespoons of the fat.
4. Reduce the heat to medium-low. Sauté the onion until transparent, about 3-4 minutes. Add in garlic and cook until fragrant, about 30 seconds. Add the peppers, mushrooms increase the heat to medium. Cook for 5 minutes, stirring occasionally until the vegetables just begin to soften.
5. Add the chicken broth, diced tomatoes, tomato paste, sage, rosemary, oregano, and salt. Bring to a boil, then reduce the heat to medium-low and gently simmer, uncovered, for 10 minutes.
6. Add the chicken and any accumulated juices from the plate back to the pot and spoon some of the sauce over it. Bring to a simmer, then cover and cook, reduce heat to low and allow to simmer (while stirring occasionally) for 40 minutes or until the meat is falling off the bone.
7. If the sauce is too thin for your liking, add 2 tablespoons of extra tomato paste or make slurry (1 tablespoon cornstarch 3 tablespoons water) while it's simmering to thicken.
Garnish with parsley enjoy
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P.O Box 21807
Dundalk, MD 21222
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