August 4, 2008

Spicy Chicken Cacciatore

I love Chicken Cacciatore and I remember making it for the first time when I was in Malaysia about 10 years ago. I jazzed the recipe up by adding red pepper flakes to make it spicy. Just omit the red pepper flakes if you don't want the stew to be spicy. This stew is even better a day or two after it's made. Add some sugar into the stew to cut the tomato's acidity down.

5 chicken thighs and 2 chicken breasts
1 tablespoon salt
1 teaspoon pepper
1/2 cup flour
3 tablespoon oil

1 medium onion, sliced
2 green pepper, sliced
2 cups mushroom, sliced
2 cups baby carrot
1 tablespoon chopped garlic
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon red pepper flakes
2 bay leaves
1 can tomato puree (29 oz.)
2 cups chicken broth
1 tablespoon sugar
salt and pepper to taste

Marinate chicken pieces with salt and pepper. Coat with flour. Heat oil. Brown chicken pieces and then set aside.

Saute onion and garlic in the same oil. Add red pepper flakes. When the oil turns red, add in basil, oregano, mushroom, green pepper and baby carrot. Saute for a few minutes. Stir in tomato puree, chicken stock and bay leaves. When sauce starts boiling, add in the browned chicken pieces. Cover and let it simmer on medium heat for about an hour. Season with salt, pepper and sugar. Stir occasionally.

Serve warm with pasta and Parmesan cheese.

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