Chicken Cacciateri
Yield
4 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
chicken pieces
frying |
|
| ¼ | cup |
olive oil
or vegetable oil |
|
| 1 | large |
onions
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 16 | ounces |
tomatoes
canned |
|
| 8 | ounces |
tomato sauce
|
|
| ⅓ | cup |
teriyaki sauce
|
|
| 1 | teaspoon |
oregano
crumbled |
|
| 2 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
chicken pieces
frying |
|
| 59 | ml |
olive oil
or vegetable oil |
|
| 1 | large |
onions
sliced |
|
| 2 | each |
garlic cloves
minced |
|
| 462.4 | ml/g |
tomatoes
canned |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 79 | ml |
teriyaki sauce
|
|
| 5 | ml |
oregano
crumbled |
|
| 2 | each |
bay leaves
|
*
|
Directions
Brown chicken pieces thoroughly in hot oil in large skillet or Dutch oven; remove.
Add onion and garlic to oil and cook until onion is translucent.
Stir in remaining ingredients.
Arrange chicken pieces in sauce; cover and simmer 45 minutes, or until chicken is tender.
Discard bay leaves and skim off excess fat.
Serve chicken and sauce on bed of cooked spaghetti or noodles.
