Are you looking for a hearty and flavorful stew that is perfect for meal prep? If so, you’ll love this easy chicken cacciatore stew recipe.
In this article, we’ll go over the step-by-step process for making this delicious stew and discuss some tips and variations to inspire you to try new things in the kitchen.
How to Make Chicken Cacciatore Stew
Here are the step-by-step instructions:
- Heat the Pot and Add Oil
The first step is to heat up the heavy-bottomed pot over medium heat. Jennifer recommends using two tablespoons of avocado oil, but you can also use olive oil if you prefer.
- Add Vegetables and Seasonings
Once the pot is heated, add one whole diced onion, a whole diced red bell pepper, and three minced cloves of garlic. Season with salt and pepper, and let the vegetables cook until the onions are translucent and the red bell peppers are soft. This should take about 5-8 minutes.
- Add Chicken and Cook
Next, add six diced boneless/skinless chicken thighs to the pot. Continue cooking until the chicken is just about cooked through, which should take around 8 minutes.
- Add Tomatoes and Seasonings
Once the chicken is almost cooked through, add a 28-ounce can of fire-roasted tomatoes (either crushed or diced), three tablespoons of drained capers, 1 1/2 teaspoons of dried oregano, and a teaspoon of dried basil (or 1/4 cup of fresh chopped basil). Stir everything together and let it simmer for a while so that the flavors can develop.
- Season and Serve
Once the stew is nice and thick, season it with salt and pepper to taste. You can serve it over cauliflower rice or regular rice, depending on your preference. This recipe makes six servings, which can be stored in food containers for meal prep.
Required Kitchen Tools or Equipment
The kitchen tools and equipment you’ll need to make this stew:
- A heavy-bottomed pot, such as a Dutch oven
- A sharp knife for chopping vegetables and chicken
- Measuring spoons and cups
- A wooden spoon for stirring
- Food containers for meal prep
Tips and Variations
Here are some tips and variations to help you customize this recipe to your liking:
- If you don’t have boneless/skinless chicken thighs, you can use chicken breasts or even bone-in chicken. Just be sure to adjust the cooking time accordingly.
- If you prefer a spicier stew, you can add some red pepper flakes or a diced jalapeno pepper.
- You can also add other vegetables to the stew, such as mushrooms, zucchini, or carrots.
- Instead of serving the stew over rice, you can try serving it over mashed cauliflower or spiralized zucchini noodles.
- To make the stew even more filling, you can add some cooked chickpeas or white beans.
In conclusion, this easy chicken cacciatore stew is a great recipe for meal prep. It’s easy to make, flavorful, and can be customized to your liking. Whether you’re new to cooking or an experienced home chef, you’ll love adding this recipe to your repertoire. Give it a try and see how delicious it can be!Print
This recipe is for an easy and flavorful chicken cacciatore stew that is perfect for meal prep. It is made with chicken thighs, fire-roasted tomatoes, capers, and herbs, and can be served over cauliflower rice or regular rice.
2 tbsp avocado oil (or olive oil)
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
Salt and pepper, to taste
6 boneless, skinless chicken thighs, diced
1 can (28 oz) fire-roasted tomatoes, crushed or diced
3 tbsp capers, drained
1 1/2 tsp dried oregano
1 tsp dried basil (or 1/4 cup fresh chopped basil)
- Heat a heavy-bottomed pot, such as a Dutch oven, over medium heat.
- Add 2 tablespoons of avocado oil and let it heat up.
- Add 1 diced onion, 1 diced red bell pepper, and 3 minced cloves of garlic. Season with salt and pepper.
- Cook until the onions are translucent and the red bell peppers are soft, about 5 to 8 minutes.
- Add 6 diced boneless, skinless chicken thighs and continue to cook until the chicken is almost cooked through about 8 minutes.
- Add a 28-ounce can of fire-roasted tomatoes, either crushed or diced.
- Add 3 tablespoons of drained capers, 1 1/2 teaspoons of dried oregano, and 1 teaspoon of dried basil (or 1/4 cup fresh chopped basil).
- Simmer the stew for a while to let all of the flavors develop and get into the chicken. Season with salt and pepper to taste.
- Serve over cauliflower rice or regular rice, if desired.
Leftovers can be stored in meal prep containers for up to a week
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: dinner
- Cuisine: Italian
- Calories: 355kcal
- Fat: 20g
- Saturated Fat: 1g
- Trans Fat: 3g
- Carbohydrates: 10g
- Protein: 39g
Keywords: easy chicken cacciatore, recipe for chicken cacciatore