Oct 16 2012

Dutch Oven Chicken Cacciatore

1 lb. boneless chicken breast (cut into bite-sized pieces)
1 Green bell pepper, coarsely chopped
1/2 large red onion, coarsely chopped
1 small can sliced button mushrooms
1 can diced tomatoes with basil, garlic, and pepper
1 large (28 oz.) can Spaghetti Sauce
1 box (pound) Rotini pasta

Heat oven over coals.

Add a little butter or margarine to the pot, and then add chicken with a little salt and pepper to taste. When chicken starts to brown, add all other ingredients to the oven and incorporate. You may want to add an extra 1/2 cup of water in case the sauce starts to thicken to much.

Put lid on oven and cook for about an hour at 350 degrees. 16 coals on top and 8 on bottom for a 12” dutch oven.

You may brown the meat first for a little extra flavor, but it will cook in the sauce without pre-browning. Cook pasta separately and add to the mix near the end.

Serve with bread and butter.

Serves 8.

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