Nelson, being the cook in our household, loves this dish because it’s a quick-‘ish’ one-pot meal. On a busy evening, when you’ve just gotten home from work and have to rush, rush, rush, but you want something homemade, it’s a great choice.
There are plenty of chicken cacciatore recipes out there and this recipe is a combination of several different ones, but Nelson’s twist on this was that he added Spanish chorizo. Spanish chorizo isn’t a typical element in a cacciatore, but it added a nice smokey flavour to the dish. Often this sausage is spicy, but Nelson used a sweet chorizo because he wanted me and our little guy to enjoy the meal too; and spicy wouldn’t have gone over very well. Basically a cacciatore means it’s prepared in a spicy (or not so spicy) tomato sauce with herbs (oh this sauce!), and mushrooms. My little guy and I aren’t fans of mushrooms, but Nelson and our older son love mushrooms, so it was more for them–as they pointed out.
Chicken cacciatore goes well with a salad, pasta, roasted potatoes, or as we had tonight, rice. Add a nice crusty bread to soak up the delicious sauce and…badda bing, badda boom… you’ve got yourself a great Italian meal.
Eat well, my friends!
- 1 whole chicken cut in quarters
- 8 oz spanish chorizo sliced sliced in ¼ inch wheels
- 1 tsp coarse salt
- 1 tsp freshly ground pepper
- ½ tsp paprika
- ½ tsp thyme
- 1 tablespoon vegetable oil
- 4 cups mushrooms washed and quartered
- 2 tbs butter
- 3 garlic cloves, minced
- 1 can (28 oz) whole peeled tomatoes
- 1 large red bell pepper julienned
- 6 leaves fresh basil chiffonade (shredded very thin)
- ½ teaspoon dried oregano
- Season chicken quarters with salt, pepper, paprika and thyme.
- Heat oil on medium-high in a large pot.
- Brown the chicken on both sides.
- Transfer the chicken to a bowl.
- Brown chorizo.
- Transfer to separate bowl.
- Add chopped mushrooms, garlic and butter to the pot that was used for the chicken and cook until the mushrooms start to soften.
- Add the tomatoes, red pepper, basil, oregano and stir.
- Cover and let cook on medium until the tomatoes start to break apart, about 15 minutes.
- Uncover and add the chicken and chorizo into the pot.
- Stir the chicken into the sauce, cover and cook for an additional 20 minutes. Chicken is done when it's opaque through-out. Cook longer of required.