Mexican Style Chicken Cacciatore

Name: Mexican Style Chicken Cacciatore
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 4 -5 lbs skinless chicken, bone in (I use leg 1/4s and cut them apart); 2 tablespoons olive oil; 2 red peppers, cut into strips; 1 medium onion, sliced in rings; 2 garlic cloves, minced; 1 (28 ounce) can diced tomatoes; 3/4 cup dry red wine; 1 (15 ounce) can black beans, rinsed; 1/2 teaspoon salt; 1 tablespoon chili powder; 1/2 teaspoon cayenne; 1 tablespoon cumin; 1/2 teaspoon oregano; 1/8 teaspoon black pepper; 1 tablespoon parsley, chopped

Submitted by Nancygirl

"This came from an idea to use up left-over baked chicken. I adapted my favorite Italian Cacciatore recipe and the results were wonderful, so said my family. So I worked it a bit so it could be made from the start. This is now in my regular rotation. Play around with the spices until it suits you! This can be made with any type of chicken, with or without bones. And, of course, if using leftover baked chicken go to step 3 where veggies are added."

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photo by Ellee

Ready In:: 1hr 25mins
Ingredients:: 15
Serves:: 4

ingredients

4 -5 lbs skinless chicken, bone in (I use leg 1/4s and cut them apart)
2 tablespoons olive oil
2 red peppers, cut into strips
1 medium onion, sliced in rings
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes
³⁄₄ cup dry red wine
1 (15 ounce) can black beans, rinsed
¹⁄₂ teaspoon salt
1 tablespoon chili powder
¹⁄₂ teaspoon cayenne
1 tablespoon cumin
¹⁄₂ teaspoon oregano
¹⁄₈ teaspoon black pepper
1 tablespoon parsley, chopped

directions

Preheat oven to 500
In a skillet,in hot olive oil, cook skinless chicken until it's evenly browned, remove to casserole dish.
Add red pepper, sliced onion and garlic to drippings, cook about 5 minutes.
Spread veggies over chicken.
Turn off skillet and mix undrained tomatos, wine, beans and seasonings,
Pour over all chicken and vegetables.
Cover with tin foil, bake 20 minutes at 500.
Reduce oven temp to 350 bake an additional 30 to 40 minutes.
Uncover and bake 10 more.
Sprikle parsley over all and serve over rice or pasta, or alone!
note* Different cuts or sizes of chicken will alter the cooking time. The general rule is the longer the better!

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Reviews

thank you! I made a crockpot full of chicken cacciatore, and wasn't happy. I was in the process of turning it into mexican, and decided to look up a recipe. Thank goodness I found yours. I had already added some of the ingredients. It tastes great now. I don't agree with the stars posted by people who do their own thing and it flops, so they give the recipe a bad viewing. If you don't follow the recipe, you shouldn't condemn the recipe. Again, I am glad I found this recipe that gave me the extra spices I needed to make mine great!

Lou6566
This was a nice and healthy meal. I used boneless chicken breasts b/c I can't deal w/ bones in a casserole-type dish, and thus reduced the baking time by 15 minutes or so. I kept the chicken breasts whole, but I think it would be better to cut them up into chunks so they absorbed more of the flavor of the spices. It was a very pretty-looking dish! The chili, cumon and cayenne spice blend was perfect. I served over spaghetti; rice might have been a better choice. There was a sensory disconnect between the way the dish looked and how it tasted-- looked Italian but tasted Mexican. My husband brought out the Parmesan cheese grater before we started eating! I don't think I'll make this again (thus the 3 star rating) because it didn't knock our socks off and we have so many other Mexican dishes we love. Nonetheless, my DH and older DS cleaned their plates. DS #2 objected strongly to the red peppers and asked if next time I made it I would replace them with taco meat :-) Oh - one more thing, I didn't have any fresh parsley so skipped the garnish. Cilantro would be a very nice garnish.

Ellee