Description
This no-fuss chicken cacciatore stew recipe turns an extremely popular traditional family recipe into one that can be made any weeknight! I used boneless skinless chicken thighs to maximize the authentic flavor. I give stovetop instructions, as well as instructions for freezing and slow cooker!
Ingredients
- 3 Tablespoons Avocado Oil
- 1 Onion, Diced
- 1 Red Bell Pepper, Diced
- 3 cloves Garlic, Minced
- 6 Boneless, Skinless Chicken Thighs, Cut Into 1-inch Pieces
- 1 can (28 Oz. Size) Diced Tomatoes With Juice
- 3 Tablespoons Drained Capers
- 1-½ teaspoon Dried Oregano
- ¼ cups Chopped Fresh Basil Leaves
- Salt And Pepper, to taste
Preparation
Heat avocado oil over medium heat in a heavy-bottomed Dutch oven. Add diced onion, bell pepper, and garlic. Sauté until soft, about 8 minutes.
Add diced chicken. Season with salt and pepper, and cook until chicken is browned on all sides. Add tomatoes, capers, oregano, and basil. Simmer, uncovered, until chicken is cooked through, 10–15 minutes. Season with salt and pepper to taste.
Serve with a side salad, zucchini noodles, or spaghetti squash.
Freezer and slow cooker instructions: Throw all of the ingredients into a freezer bag or bowl and freeze for up to 2 months. When you are ready to eat the meal, let it thaw overnight, and cook in the slow cooker on high for 4 hours, or low for 8 hours.
Nutrition assuming 4 ounces of chicken per serving: 355 calories, 19g fat, 1g sat fat, 10g carbs, 3g fiber, 39g protein
