Chicken Cacciatori with Bell Peppers
Recipe type: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
Chicken breast pieces simmered with bell peppers, tomatoes and garlic. Serve with tortellini.
  • 1 1/2 lbs. chicken breasts or chicken legs, thighs
  • 1/2 cup flour
  • 2 tablespoons oil
  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • 1 medium onion
  • 2 carrots
  • 1 28 oz. can of crushed tomatoes
  • 1 cup chicken broth
  • 4 - 6 garlic cloves
  • 1/4 cup chopped fresh parsley (optional)
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • salt and pepper
  1. Chop all of the peppers into strips about 1/4 inch thick.Chop the onion into strips. Cut the carrots into 1 inch pieces. Peel and chop the garlic.
  2. Season the chicken with salt and pepper. Dredge the chicken breast pieces into the flour. (If the chicken you are using has skin, you can skip this step.
  3. Add the oil to a dutch oven. Add the chicken and quickly brown it. Do not cook all of the way thru. If using chicken breasts remove from the pan and refrigerate until the last 10 minutes of cooking time.
  4. Add the peppers, onions and garlic. Cook for several minutes. Add the crushed tomatoes and chicken broth. Add the carrots and spices.
  5. Cover loosely and cook over medium low heat for 30 minutes. Taste to adjust seasonings. Add the tortellini into the pot. Cook for 10 minutes and add the chicken breast pieces back to the pot. Cook 10 more minutes or until chicken is cooked throughout.
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