Tag Archives: chicken cacciatore

Cacciatorice: the Frankenstein of Leftovers

Posted on December 12, 2007 | 1 Comment

leftover-rice.jpg

The above meal may look normal, but don’t be fooled. One of these things is not like the others.

I’ll give you a hint: it’s not the fish or broccoli.

Yes, the rice at the top of your picture did not exist before I invented it. Like a mad scientist of the microwave arts, I combined two different leftovers to create a tasty new monster. I call it… Cacciatorice. (Copyright: me)

The recipe is simple. Take leftover chicken cacciatore stew (which is what results when you don’t use enough chicken and run out of Italian bread) and combine it with the flavorless, yet overabundant pints of rice from your last Chinese takeout meal.

Add some salt and pepper, expose it to the mysterious forces of the microwave and poof!

It’s alive!!!

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Coo Coo for Cacciatore

Posted on December 6, 2007 | 5 Comments

chicken-cacciatore.jpg

Chicken Cacciatore – it’s always on the menu but I never order it.

Maybe that’s because I’ve been waiting for the right recipe to come along so I could try doing it myself. As it happens, my esteemed mother-in-law not only has a recipe for this famous Italian treat, but the special recipe that makes my wife go ga-ga.

Despite worries of retroactively ruining her childhood by messing up her favorite food, everything turned out fine. My wife even said it tasted almost exactly like her mom’s, which I took as high praise. “But,” she added, “the sauce was a little too thick.” Oops.

As you can see from the ingredient list, it’s really an improvisational process. Want more garlic? Throw in more garlic. Want less mushrooms? Leave them on the side. It’s like Burger King always says: have it your way. Except, unlike Burger King, your way is delicious.

GET THE RECIPE

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RECIPE – Chicken Cacciatore

Posted on December 6, 2007 | 2 Comments

Ingredients

  • 6 chicken thighs
  • 3 chicken breast quarters
  • 2 TBSP olive oil
  • 1 egg
  • 1/2 cup Italian breadcrumbs
  • 1 – 2 green peppers, sliced
  • 1 – 2 onions, sliced
  • 1 – 2 cloves garlic, sliced
  • 1 can (28 oz.) crushed tomatoes
  • 1 – 2 cups sliced mushrooms
  • 1 – 2 TBSP Italian seasoning
  • salt & pepper

Directions

Clean and dry all chicken pieces. Reserve skin on two thighs; remove from rest of chicken. Dip chicken pieces in egg and coat lightly with breadcrumbs. Pan fry on both sides in olive oil over medium-high heat.

When browned, move chicken to stock pot (or other large pan with tall sides). Add sliced peppers, onions and garlic. While on medium-low heat, add crushed tomatoes, salt, pepper and Italian seasoning.

Cover and let simmer for 2 – 3 hours, stirring occasionally.

In last half hour, add sliced mushrooms. Serve with fresh Italian bread.

Read my observations.

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