This Pollo Cacciatore has a cozy, rustic feel that's perfect for cold days. It’s best to prepare it a day ahead as the chicken becomes even more flavorful after marinating overnight in a rich tomato sauce with bacon, vegetables, herbs, and olives.
You can also freeze it for later. It goes well with many sides, like fideus untats amb mantega, polenta, arròs, puré de patates, O cuscús.
If you're a fan of Italian food, here are some other dishes you might like: Tiramisú, Galetes de ricotta de llimona, Afògat, Scampi de pollastre, Salsa Arrabbiata, Salsa marinara, i Braciole de vedella.
Anar a:
Un cop d'ull al mètode
Nota: Les instruccions completes es proporcionen a la targeta de receptes a continuació.
- Pat dry, season, and dredge chicken in seasoned flour.
- Brown chicken in batches until golden brown on both sides.
- Sauté bacon, onions, and garlic in the remaining fat.
- Add mushrooms and peppers, and cook until softened.
- Stir in tomato paste and wine, and reduce by half.
- Return chicken with juices, add water, tomatoes, herbs, bouillon, olives, capers, and simmer until thickened and chicken is cooked through.
- Stir in lemon zest and basil, and let rest for 10 minutes before serving.
Consells i consells
For a flavor boost, we use Brou de pollastre Knorr. However, if you don't have chicken bouillon on hand, you can substitute the water with low-sodium chicken broth or stock.
Mira Com fer-ho
Veure més receptes d'inspiració italiana:
Recepta
Pollastre Caçador
instruments
Ingredients
Per al pollastre:
- 1 4 5 de lliures pollastre sencer, sense pell o tallat de l'excés de pell , talleu-lo en 12 trossos
- 3 culleretes Condiment multiusos d'Adobo o sal kosher , dividit
- 1 culleradeta Pebre negre acabat de fer
- ½ copa farina per a tot ús
Per a la salsa:
- ½ culleradeta pebrot vermell
- 1 cullerada Brou de pollastre Knorr
- 2 cullerades oli d'oliva verge extra
- 4 rodanxes cansalada , tallat a trossos de ½ polzada
- 1 gran ceba dolça o groga , picat
- 6 dents d'all , picat
- 8 oz bolets bella o cremini , a rodanxes
- 1-½ tasses Olives sense pinyol (utilitzem el castellà, però podeu fer servir el grec, el francès o l'italià)
- 2 cullerades tàperes petites sense pareil , esgotat
- 1 pebrot vermell , sense cor, llavors i tallat a tires de ½ polzada o trossejat
- 1 pebrot groc, taronja o vermell , sense cor, llavors i tallat a tires de ½ polzada o trossejat
- 1 copa vi negre o blanc sec see Notes
- 3 tasses aigua or use chicken broth if not using chicken bouillon
- 1 (28 unces) pot tomàquets triturats
- ¼ copa pasta de tomàquet
- 2 cullerades sàlvia fresca picada
- 1 cullerada romaní fresc picat
- 1 culleradeta orenga seca
- 1 liar farigola
- 1 cullerada sucre
- ¼ copa alfàbrega fresca o julivert italià , tallat gruixut
- 1 cullerada mantega sense sal
- ratlladura d'1 llimona
instruccions
- Pat the chicken pieces dry with a paper towel to remove any excess moisture. Season the chicken all over with 2 teaspoons of Goya all-purpose seasoning or kosher salt and ½ teaspoon of ground black pepper.
- Place the flour on a large shallow dish, and season the flour with 1 teaspoon of Goya all-purpose seasoning or kosher salt and ½ teaspoon of black pepper. Coat each chicken piece in the seasoned flour, ensuring even coverage, and shake off any excess flour.
- In a large Dutch oven or a deep, large skillet, heat 2 tablespoons of oil over medium-high heat. Brown half of the chicken until golden and crispy, about 5 to 7 minutes. Do not overcrowd the skillet.
- Flip the chicken and brown the other side for an additional 1 to 2 minutes. Use tongs to transfer the browned chicken to a large plate and repeat the process with the remaining chicken. Remove all but about 2 tablespoons of the fat.
- Torneu l'olla al fogó i reduïu el foc a mig-baix. Afegiu-hi la cansalada i sofregiu-ho de 5 a 7 minuts. Incorporeu les cebes, coent-les de tant en tant fins que s'estovin i comencin a daurar-se, uns 5 a 7 minuts. Incorporeu-hi els alls i continueu cuinant durant aproximadament 1 minut fins que quedi olorós, vigilant que no es dauri.
- Afegiu-hi els bolets i els pebrots, augmentant el foc a mitjà. Coure durant 5 minuts, remenant de tant en tant fins que les verdures comencin a estovar-se. Incorporeu-hi la pasta de tomàquet i deixeu-ho coure durant 2 minuts.
- Aboqueu-hi el vi i deixeu-lo bullir a foc fort. Remeneu per raspar els trossos daurats del fons de la paella. Afegiu-hi el vi i reduïu-lo a la meitat, uns 3 minuts.
- Return the chicken, along with any collected juices, to the pot and add the water, crushed tomatoes, thyme, sage, rosemary, oregano, sugar, olives, capers, and 1 tablespoon of Knorr chicken bouillon. Bring the mixture to a boil, then reduce the heat to medium-low.
- Let it simmer, uncovered, for about 1 hour or until chicken meat comes off the bone easily and the sauce thickens. Taste and adjust the seasoning if necessary. Gently stir in the lemon zest and basil. Cover and let it rest for 10 minutes to gently infuse all the flavors.
notes
To reheat, microwave it covered for 1-2 minutes, or reheat over medium-low heat, covered, for 5-15 minutes until hot. Add a splash of water or broth if needed when reheating. Com avançar i congelar It can be prepared a day ahead and stored in the refrigerator for up to 3 days, or it can be frozen. To freeze, cool the dish completely, then transfer to a freezer-safe container and freeze for up to 3 months. To reheat, thaw frozen overnight in the refrigerator. Follow the reheating instructions provided above.
Tota la informació nutricional es basa en càlculs de tercers i només és una estimació. Cada recepta i el valor nutricional variaran segons les marques que utilitzeu, els mètodes de mesura i la mida de les porcions per llar.