Weeknight Chicken Cacciatore

As a young girl,  cacciatore (Italian for "hunter") was a staple in my house.  My father's background is predominantly Italian and my mother is from the Phillippines so we always had a great meal on the table no matter what night of the week it was.  Though the following recipe isn't my mother's cacciatore, it's still darn good for a quick weeknight meal.  Hubs and I had it over my fave jasmine rice but it's fantastic with pasta too.  Ma's recipe didn't use balsamic but she did use chicken pieces with skin on that were dredged in flour first to help thicken the dish. I made this using what I had in the fridge so you're not going to see mushrooms which are traditionally part of this dish also.  My measurements are estimates but you can totally tweak it to utilize what you have to work with or to make it gluten free! :)

Weeknight Chicken Cacciatore

Weeknight Chicken Cacciatore

3 skinless chicken breasts, cut into bitesize pieces
1 bag of frozen onion, red and green pepper mix ( but use fresh veggies if you got em!)
2 minced garlic cloves
2 tbs olive oil
1 tbs butter
salt & pepper to taste
2 tbs fresh basil
1 tsp dried oregano
1/4 cup balsamic vinegar
Half jar of your fave marinara (about 12 ozs)

Sear the chicken in the oil and remove.  Add the butter to the pan and garlic, veggies, salt, pepper to the pan and cook about halfway.  Add the oregano, basil, vinegar and cook a few more minutes.  Add the sauce then the chicken.  Keep on med/med high heat (little bubble in the sauce) and until the chicken is cooked through.  I cooked mine about 20 more minutes but it will depend on the size of the chicken pieces.  Taste sauce and salt & pepper to taste.


Tweaked from a Family Recipe :)

Tom's Coconut Curry Chicken

I am visiting family in beautiful New Hampshire this weekend for my niece Giana’s 4^th birthday.  The comfortable daytime temps here are a far cry from the nearly unbearable humidity left behind in Virginia.  The day of my departing flight was high 90s but with the heat index was a mere 110! The summers in New England are absolutely gorgeous with highs in the 80s and overnights in the 60s. Unfortunately, the south’s mild winters have spoiled me so I have long ago decided that the New England winters are ones I can no longer deal with (unless I am on Christmas holiday) but I will always adore my summer visits.  Today’s dish is my brother’s Coconut Curry Chicken.  Of course, I tweaked it some but Tom gets the credit for this welcomed addition to the old recipe box.  This one pot wonder is clean, light, and if you read the labels on the coconut milk and chicken stock (if not using homemade) is gluten free.  So easy and fast! Serve this baby over white jasmine rice and oh mama!

Tom's Coconut Curry Chicken

Tom’s Coconut Curry Chicken

2 cups chicken stock
1 can coconut milk
3 tbs curry powder
1 tsp onion powder
1 tsp garlic powder
2 tbs olive oil
¼ cup brown sugar
1 medium onion, chopped
4 cloves garlic, minced
1 lb chicken breast strips
4 small or 3 medium zucchini, peeled and ½ inch quartered
1 large carrot, peeled and halved in ¼ inch slices
1 red pepper, sliced
2 small or 1 large can pineapple chunks with juice
*optional* cubed potatoes, peanuts, scallions

In large pot, cook onions and garlic in oil until a little soft and translucent, careful not to burn garlic then remove.  Cook chicken in same pot until no longer pink then pour in coconut milk, stock, curry, powders, brown sugar, and pineapple juice.  Bring to simmer then add carrots and simmer for 5 mins.  Now is the time to add potatoes if using and add cooked onion/garlic mix, zucchini, red pepper.  Simmer for 10 mins.  Total simmer about 20 mins,  Serve over rice and top with chopped peanuts/scallions.

Tweaked from Family Recipe :)