Chicken Cacciatore is one of my favorite chicken dishes to make and serve over a bed of white rice for a healthy hearty dinner. Other side dishes I make to go along with it sometimes are a leafy green salad and garlic bread, but this is only on nights when we are super hungry. The chicken cacciatore on white rice is filling all on its own.
Six to Eight Boneless Chicken Thighs
Jar of Your Favorite Marinara Sauce
One Each of a Red and Green Bell Pepper Sliced Roughly Up
Half of a White Onion Finely Minced
Three Cloves of Garlic Minced
Tablespoon of White Cane Sugar
Forth Teaspoon of Black Pepper
Pinch of Red Pepper Flakes (Optional)
Tablespoon of Cornstarch Dissolves into a Liquid State by combing it with Three Tablespoons of Water
Two Chicken Bouillon Cubes or Two cups of Chicken Broth
Tablespoon of Dried Parsley
Teaspoon of Basil
Teaspoon of Oregano
Cup of Water (Only if Using Bouillon Cubes
1. Drizzle olive oil into a large saucepan and heat it up on medium to high heat.
2. Toss the chicken thighs, sliced peppers, minced onion and garlic cloves along with the spices and herbs into the pan and sauté them together for about seven minutes to get some golden color and flavor.
3. Add in your marinara sauce, bouillon cubes, sugar, water and cornstarch into the pan with your chicken and veggies and reduce the heat to low. Allow the ingredients to simmer together for about an hour with gentle stirs in between. You may have to add water to adjust the thickness of the cacciatore to your desired taste.
4. After an hour of slow cooking on the stove the chicken in the cacciatore should be tender, flavorful and nicely drenched in a sweet savory herbal marinara sauce.
6. Serve this delicate hearty dish over white rice or pasta. You choose.