Pollo Cacciatore
User Reviews
5
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
8
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Calories
182 kcal
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Course
Main Course
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Cuisine
Italian
Pollo Cacciatore
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Pollo Cacciatore (Pollo a la Cazadora) is a classic Italian dish perfect for a weeknight meal or a special occasion. It is made with simple, everyday ingredients, but it is sure to impress. The tender chicken is simmered in a savory tomato sauce with mushrooms, onions, and flavorful herbs. The result is a dish that is both comforting and satisfying.
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Ingredients
For the Chicken:
- 1 to 5 pounds chicken cut it into 12 pieces, whole, skinless or trimmed of excess skin
- 3 teaspoons Adobo All Purpose Seasoning divided, or kosher salt
- 1 teaspoon black pepper freshly ground
- ½ cup all-purpose flour
For the Sauce:
- ½ teaspoon red pepper flakes
- 1 tablespoon chicken bouillon Knorr brand
- 2 tablespoons extra virgin olive oil
- 4 lices Bacon , cut into ½ inches pieces
- 1 large onion chopped, sweet or yellow variety
- 6 garlic chopped, cloves
- 8 ounces cremini mushrooms sliced, or bella mushrooms
- 1-½ cups olive we use Spanish, but you can use Greek, French or Italian, pitted
- 2 tablespoons capers drained, small non-pareille
- 1 red bell pepper , cored, seeded, and cut into ½-inch strips or chopped
- 1 bell pepper cored, seeded, and cut into ½-inch strips or chopped, yellow, orange, or red
- 1 cup dry red wine see Notes, or white wine
- 3 cups water or use chicken broth if not using chicken bouillon
- 1 (28 oz ounces) crushed tomatoes canned
- ¼ cup tomato paste
- 2 tablespoons sage chopped, fresh
- 1 tablespoon rosemary chopped, fresh
- 1 teaspoon oregano dried
- 1 bundle thyme
- 1 tablespoon sugar
- ¼ cup basil coarsely chopped, fresh, or Italian parsley
- 1 tablespoon butter unsalted
- lemon zest from 1
Instructions
- Pat the chicken pieces dry with a paper towel to remove any excess moisture. Season the chicken all over with 2 teaspoons of Goya all-purpose seasoning or kosher salt and ½ teaspoon of ground black pepper.
- Place the flour on a large shallow dish, and season the flour with 1 teaspoon of Goya all-purpose seasoning or kosher salt and ½ teaspoon of black pepper. Coat each chicken piece in the seasoned flour, ensuring even coverage, and shake off any excess flour.
- In a large Dutch oven or a deep, large skillet, heat 2 tablespoons of oil over medium-high heat. Brown half of the chicken until golden and crispy, about 5 to 7 minutes. Do not overcrowd the skillet.
- Flip the chicken and brown the other side for an additional 1 to 2 minutes. Use tongs to transfer the browned chicken to a large plate and repeat the process with the remaining chicken. Remove all but about 2 tablespoons of the fat.
- Return the pot to the stove and reduce the heat to medium-low. Add the bacon and sauté for 5 to 7 minutes. Incorporate the onions, cooking occasionally until they soften and begin to brown, about 5 to 7 minutes. Stir in the garlic and continue to cook for about 1 minute until it becomes fragrant, being careful not to let it brown.
- Add the mushrooms and bell peppers, increasing the heat to medium. Cook for 5 minutes, occasionally stirring until the vegetables start to soften. Stir in the tomato paste and cook for 2 minutes.
- Pour in the wine and bring it to a boil over high heat. Stir to scrape the browned bits from the bottom of the pan. Add the wine and reduce it by half, about 3 minutes.
- Return the chicken, along with any collected juices, to the pot and add the water, crushed tomatoes, thyme, sage, rosemary, oregano, sugar, olives, capers, and 1 tablespoon of Knorr chicken bouillon. Bring the mixture to a boil, then reduce the heat to medium-low.
- Let it simmer, uncovered, for about 1 hour or until chicken meat comes off the bone easily and the sauce thickens. Taste and adjust the seasoning if necessary. Gently stir in the lemon zest and basil. Cover and let it rest for 10 minutes to gently infuse all the flavors.
Equipments used:
Notes
- For the wine, use any red wine that is inexpensive but still good enough to drink. Avoid cooking wine, which is salty and contains additives. For this recipe, we used Alamos Merlot.
- For the wine, use any red wine that is inexpensive but still good enough to drink. Avoid cooking wine, which is salty and contains additives. For this recipe, we used Alamos Merlot.
- How to Store & Re-Heat
- How to Store & Re-Heat
- Let it cool, and then place it in an airtight container. It can be refrigerated for up to 3 days.To reheat, microwave it covered for 1-2 minutes, or reheat over medium-low heat, covered, for 5-15 minutes until hot. Add a splash of water or broth if needed when reheating.
- Let it cool, and then place it in an airtight container. It can be refrigerated for up to 3 days.To reheat, microwave it covered for 1-2 minutes, or reheat over medium-low heat, covered, for 5-15 minutes until hot. Add a splash of water or broth if needed when reheating.
- How to Make-Ahead & Freeze
- How to Make-Ahead & Freeze
- It can be prepared a day ahead and stored in the refrigerator for up to 3 days, or it can be frozen.
- It can be prepared a day ahead and stored in the refrigerator for up to 3 days, or it can be frozen.
- To freeze, cool the dish completely, then transfer to a freezer-safe container and freeze for up to 3 months.
- To freeze, cool the dish completely, then transfer to a freezer-safe container and freeze for up to 3 months.
- To reheat, thaw frozen overnight in the refrigerator. Follow the reheating instructions provided above.
- To reheat, thaw frozen overnight in the refrigerator. Follow the reheating instructions provided above.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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