Chicken Cacciatore
Portion Size: 4 oz. (3 oz. chicken plus sauce)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 8-ounce can sliced mushrooms, drained | Wash, trim and slice |
| 2 tablespoons olive oil | |
| 2 medium chickens, cut into pieces (about 4½ – 5 pounds) or 2 ½ lbs. boneless skinless chicken | |
| 2 large onions | Washed, peel and chopped. |
| 2 garlic cloves, minced | Wash, peel and mince |
| 2 medium bell peppers | Washed, trim and diced. |
| 1 small can no salt added tomato paste | |
| 2 16-ounce cans no salt added stewed tomatoes | |
| 1 teaspoon all-spice | |
| 1/2 teaspoon pepper | |
| 1/2 teaspoon salt | |
| 4 bay leaves | |
| 1 teaspoon thyme, crushed |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in a large skillet and cook the chicken until lightly browned on all sides. Drain fat. | |
| 2 | Add the onion, pepper, and minced garlic. Cook until onions are tender. | |
| 3 | Lower heat and add tomato paste, tomatoes, all-spice, pepper, bay leaves, thyme and salt. | |
| 4 | Cover and cook slowly for about 40 minutes over low heat until or chicken is tender. Remove bay leaves. | Cook until internal temperature reaches 165 degrees F. |
Posted in Chicken Dinner Recipes
