South of the Border Chicken Cacciatore is a divine recipe that produces a thick sauce full of flavour and texture. Furthermore in culinary terms, alla cacciatora refers to a meal prepared “hunter-style”. That means with onions, herbs, usually tomatoes, often bell peppers, and sometimes wine. I make this recipe with chicken or rabbit but any left over meat can be included. I serve this recipe as a main dish and ideal with hot pasta. Add a little grated cheese on top.

South of the Border Chicken Cacciatore

This is a lovely recipe that blends chicken with a mild spice hit.

4.85 from 46 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Casserole, Chicken, Vegetables

Prep Time: 25

Cook Time: 52

Total Time: 1 17

Servings: people

Calories: 116kcal

Ingredients

4 whole Chicken Breasts bone-in
4 cloves garlic chopped
1 jar pizza sauce 14 oz
1 jar Taco Sauce 8 oz
1 medium onion cut into wedges
1 large red bell pepper thinly sliced
1 large green bell pepper thinly sliced
1 cup corn frozen is good
1/2 cup water
2 Tbs olive oil
2 tsp parsley chopped
1/8 tsp Salt
1/8 tsp black pepper

Instructions

Sprinkle chicken breasts with salt and pepper. In large, deep skillet over medium-high heat, warm oil. Add chicken breasts and saute until browned on all sides, about 3 minutes per side.
Remove chicken and set aside.
Reduce heat to medium-low and pour off all but 1 tablespoon oil. Add onion, garlic and bell peppers; cook, stirring often, until softened, about 6 minutes.
Stir in pizza and taco sauces; add water and parsley. Return chicken to skillet; bring sauce to simmer. Reduce heat to low; cover and simmer for 20 minutes, turning chicken after 10 minutes.
Stir in corn, turning chicken again; continue to simmer uncovered for another 10 minutes. Spoon into serving dish, sprinkle with corn stuffing. Serve over rice or pasta.

Nutrition

South of the Border Chicken Cacciatore