Chicken Cacciatore - 381 Calories
Ingredients
<span class="s1">Carbs: 17g | Protein: 40g | Fat: 17g</span>
- • 500 grams chicken breast, cut into large pieces
- • 100 grams onion, diced small
- • 100 grams carrot, diced small
- • 150 grams bell pepper, diced small
- • 130 grams mushrooms, quartered
- • 500 grams canned tomatoes, blended
Condiments
- • 1 tbsp tomato paste, optional
- • 2 garlic cloves, finely chopped
- • 1 tbsp thyme leaves (see notes)
- • 40 grams olives, seedless
- • 15 basil leaves
- • 4 dried chillies, optional
- • 2 tbsp oil
Instructions
- 1
Heat 1 tbsp oil in a large pan. When hot, season chicken with salt and pepper and fry for 1-2 minutes on a high heat each side until browned, remove and set aside
- 2
Add the other 1 tbsp oil to the pan and fry the onions and mushrooms for 1 minute over a medium heat
- 3
Add the carrots and peppers and fry for 2 minutes
- 4
Add the chilli, garlic and thyme, cook for 30 seconds
- 5
Add the tomato paste, blended tomatoes and basil, mix well then add the chicken pieces back to the pan and cook on a low heat for 4-5 minutes until the chicken is cooked
- 6
Season to taste and serve
- 7
You can use dried herbs instead of fresh, just use less as they’re stronger
- 8
This can be made as meal prep and will stay fresh in the fridge for 3-4 days
- 9
You may need to add a little sugar if the tomatoes are too acidic
About Ismaeel Razavi
A chef by trade and traveller at heart. I first arrived in Mexico in 2012 and have been here since! I’m now dedicating my time to learning more about the gastronomy so I can continue sharing Mexico’s food and traditions with the world.
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