Chicken Cacciatore Recipe

I don't know that I had ever had chicken cacciatore before I tried this recipe in 2007.  But after making this recipe once, it has become a reoccurring dinner in our house and I have passed the recipe on to lots of family and friends.  This chicken cacciatore recipe freezes really well and isn't complicated to make but is family friendly and healthy too.

Chicken Cacciatore Recipe (Serves 4)

1 lb boneless, skinless chicken breast cut into bite size pieces
1/4 all purpose flour
2 tsp vegetable oil
1 1/2 cups diced onion
1 cup diced green pepper
1 cup diced mushrooms
2 tsp minced garlic
1 1/2 tsp dried basil
1 tsp dried oregano
2 cups thick tomato pasta sauce
1/2 cup chicken stock
1/4 cup diced rehydrated sun-dried tomatoes*
1 tbsp brown sugar

Directions:

Dust the chicken with flour.  Heat the oil in a stock pot over medium heat and cook chicken until seared and brown on all sides but not cooked through.  Remove from pan.

Add onions and cook for about 5 minutes or until soft and brown.  Stir in green peppers, mushrooms and garlic and cook for 5 minutes or until veggies are soft.

Stir in remaning ingredients and chicken.  Bring to a boil, cover, and simmer on low heat for 15 minutes.

*Tip about sundried tomatoes:  Buy dried sun-dried tomatoes, not the ones packed in oil.  Rehydrate them by covering with water and microwaving for 1 minute on high or by leaving them to soak in hot water for 15 minutes.

For those following Weight Watchers, this meal makes four generous servings and one serving is 7 points.

Tex Mex Chili Recipe

We are certainly into comfort food season.  And while I love a good meaty chili, this Tex Mex Chili recipe that uses chicken instead of beef is so delicious that its part of my dinner roster just as often as the more traditional versions.  I also love that you can add a few different toppings to dress it up and make it your own. This is a perfect recipe to have simmering on the stove while you play outside in the snow!  This recipe makes 6 servings.

Ingredients:

3 chicken breasts, diced

1/4 all purpose flour

2 tsp vegetable oil

1 cup chopped onion

1 1/4 cups canned corn, drained

2 tsp finely chopped garlic

1 1/2 cups canned black or white beans, drained and rinsed

2 1/2 cups tomato sauce (store bought or home made)

3/4 cup chicken stock

1 Tbsp chili powder

1 1/2 tsp basil

1 tsp oregano

1 1/2 tsp sedded and finely chopped jalapeno pepper OR 1 1/2 tsp hot chili sauce

pinch of pepper

Topping options (divide between the 6 servings):

1/4 cup chopped fresh parsley or cilantro

1/2 cup shredded aged cheddar

1/4 low fat sour cream

1/2 diced avocado

As with any chili recipe, adjust the spiciness level to your liking by adding more or less chili sauce or jalapenos.

Toss the chicken with the flour.  Lightly coat a sauce pan with non stick spray and add 1 tsp of the vegetable oil and heat on medium.  Cook the chicken until it is brown on all sides but not cooked through.  Remove from the pan and set aside.  Add the onion and cook for about 5 minutes.  Stir in corn and garlic and continue to cook until the corn is browned.

Stir in the rest of the ingredients (not the toppings) and bring to a boil.  Once boiling, stir and reduce the heat to a simmer and add the chicken back in.  Simmer, covered, for 15 minutes or until thickened.  

Pick your garnishes and serve!