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.
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You can also freeze it for later. It goes well with many sides, like buttered noodles, polenta, rice, mashed potatoes, or couscous.
If you're a fan of Italian food, here are some other dishes you might like: Tiramisu, Lemon Ricotta Cookies, Affogato, Chicken Scampi, Arrabbiata Sauce, Marinara sauce, and Beef Braciole.
How to Make Pollo Cacciatore
Note: The full instructions are provided in the recipe card below.
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.
Watch Recipe Video
Tips and Advice
For a flavor boost, we use Knorr chicken bouillon. However, if you don't have chicken bouillon on hand, you can substitute the water with low-sodium chicken broth or stock.
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Recipe
Pollo Cacciatore
Equipment
Ingredients
For the Chicken:
- 1 4 to 5 pounds whole chicken, skinless or trimmed of excess skin , cut it into 12 pieces
- 3 teaspoons Adobo All Purpose Seasoning or kosher salt , divided
- 1 teaspoon freshly ground black pepper
- ½ cup all-purpose flour
For the Sauce:
- ½ teaspoon red pepper flakes
- 1 tablespoon Knorr chicken bouillon
- 2 tablespoons extra virgin olive oil
- 4 slices bacon , cut into ½ inches pieces
- 1 large sweet or yellow onion , chopped
- 6 cloves garlic , chopped
- 8 ounces bella or cremini mushrooms , sliced
- 1-½ cups pitted Olives (we use Spanish, but you can use Greek, French or Italian)
- 2 tablespoons small non-pareille capers , drained
- 1 red bell pepper , cored, seeded, and cut into ½-inch strips or chopped
- 1 yellow, orange, or red bell pepper , cored, seeded, and cut into ½-inch strips or chopped
- 1 cup dry red or white wine see Notes
- 3 cups water or use chicken broth if not using chicken bouillon
- 1 (28 oz ounces) can crushed tomatoes
- ¼ cup tomato paste
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon dried oregano
- 1 bundle thyme
- 1 tablespoon sugar
- ¼ cup fresh basil or Italian parsley , coarsely chopped
- 1 tablespoon unsalted butter
- zest from 1 lemon
Instructions
- 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.
- Return the pot to the stove and reduce the heat to medium-low. Add the bacon and sauté for 5 to 7 minutes. Incorporate the onions, cooking occasionally until they soften and begin to brown, about 5 to 7 minutes. Stir in the garlic and continue to cook for about 1 minute until it becomes fragrant, being careful not to let it brown.
- Add the mushrooms and bell peppers, increasing the heat to medium. Cook for 5 minutes, occasionally stirring until the vegetables start to soften. Stir in the tomato paste and cook for 2 minutes.
- Pour in the wine and bring it to a boil over high heat. Stir to scrape the browned bits from the bottom of the pan. Add the wine and reduce it by half, about 3 minutes.
- 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.
Watch how to make it
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. How to Make-Ahead & Freeze 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.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
