This Dish is Hot Hot Hot!

It’s no secret how much I love my crock pot so naturally I’m on the lookout for any recipe that requires me to use it. My latest crock pot find: Spicy Chicken Cacciatore from Cooking Light
 
The thing I love about chicken is that it really doesn’t take long to cook once it’s in a crock pot (unlike pork or beef which can take hours). The hands-on time for this recipe is about 25 minutes, that’s music to my ears.
 
ImageFor this recipe you’ll need:
  • 1/2 c. all-purpose flour
  • 8 skinless, boneless chicken thighs
  • 1 tbsp. olive oil
  • 3 c. chopped onion
  • 2 c. chopped red bell pepper
  • 6 garlic cloves, minced
  • 1/2 dry red wine
  • 1/2 tomato puree
  • 2 tbsp. capers
  • 1 1/2 tsp. crushed red pepper
  • 1 tsp. dried oregano
  • 1 tsp. black pepper
  • 3/4 tsp. salt
  • 1 (14.5 oz.) can unsalted, petite diced tomatoes. undrained
  • chopped parsley (for a garnish)

1. Place the flour in a shallow dish and dredge the chicken in it; shake to remove excess flour.

2. Heat a large skillet over med-high heat; add oil. Add chicken and cook until browned (about 4 min.). Once done, place chicken in your crock pot.

3. Reduce the heat to medium and add onion, bell pepper, and garlic. Saute for about 4 min. Add wine and bring to a boil. Simmer for 2 min.

4. Add the bell pepper mixture, tomato puree, and next 6 ingredients (through diced tomatoes) to the crock pot. Make sure you mix everything and cover all the chicken.

5. Cover and cook on LOW heat for 4 hours or until chicken is tender. Once done, serve over a grain of your choice (you’ll REALLY want to soak up all the extra sauce) and top with the parsley.

This is a dish worth trying whether you eat the chicken as is or on top of a grain such as polenta or pasta. The crushed red pepper gives the dish that spicy kick and after cooking in the incredible sauce, the chicken becomes deliciously tender. Test this out and let me know what you think! But until next time, keep eating!

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