Chicken Cacciatore with Bell Peppers and Olives
A classic Italian hunter's style chicken dish, featuring tender chicken braised in a rich tomato sauce with vibrant bell peppers, savory onions, and briny olives. Perfect for a hearty dinner.
Ingredients
- •1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- •2 tbsp olive oil
- •1 large onion, chopped
- •2 cloves garlic, minced
- •1 red bell pepper, deseeded and sliced
- •1 green bell pepper, deseeded and sliced
- •1 (14.5 oz) can diced tomatoes, undrained
- •1/2 cup chicken broth
- •1/4 cup pitted Kalamata olives, halved
- •1 tsp dried oregano
- •1/2 tsp dried basil
- •Salt and freshly ground black pepper to taste
- •Fresh parsley, chopped, for garnish (optional)
Dietary Info
Instructions
- 1
Pat the chicken pieces dry with paper towels and season generously with salt and pepper.
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- 3
Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and bell peppers, and cook for another 5 minutes until the peppers begin to soften.
- 4
Stir in the diced tomatoes (with their juice), chicken broth, dried oregano, and dried basil. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
- 5
Return the browned chicken to the skillet. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender. Stir in the halved Kalamata olives during the last 5 minutes of cooking.
- 6
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh chopped parsley, if desired, and serve hot.
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