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Chicken Cacciatore

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Submitted by fishgirl

YIELD

10 servings

PREP

10 min

COOK

5 hrs

READY

5 hrs

Ingredients

2 2
EACH EACH WHOLE CHICKEN *
½ 118
1 5
TEASPOON ML SALT
1 15
TABLESPOON ML PAPRIKA
4 6E+1
TABLESPOONS ML VEGETABLE OIL
2 2
EACH EACH GARLIC CLOVES
minced
3 3
EACH EACH ONIONS
sliced
1 237
CUP ML GREEN BELL PEPPERS
diced
1 1
CAN CAN TOMATOES *
1 1
CAN CAN TOMATO PASTE
2 2
1 5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML BASIL *
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
EACH EACH BAY LEAVES
crumbled *
½ 118
CUP ML RED WINE
dry *

Directions

Wash and dry chicken pieces; shake in bag with flour, salt and paprika.

Heat oil in skillet and brown chicken pieces. Remove chicken and drain on paper towels.

Sauté peppers and onion until soft but not brown.

Add garlic and sauté for 30 seconds more. Layer chicken and vegetable mixture in removable liner.

Add remaining ingredients.

Place liner in base and cover.

Cook on auto for 4 to 5 hours, low 6 to 8 hours or highfor 3 to 4 hours

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 80g (2.8 oz)
Amount per Serving
Calories 103 48% from fat
 % Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 255mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 13% Vitamin C 32%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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