Chicken Cacciatore

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You know how it is around the Holidays. You’re super busy shopping, people come to town and then you go out of town, there’s a lot of cooking and a lot of eating. I try my best not to skip the gym but this time only comes around once a year, (thank goodness) so I don’t beat myself if I can’t make it, so after a winter break from the gym, I went back on Monday. Oh boy, was I sore! and so tired when I came back home, I just wanted to crawl back into bed and go to sleep. But I was hungry! It wasn’t lunch time yet but it was also too late for breakfast. So my choices were, to make quick scramble eggs and eat them with a side of avocado, or go all in and make Chicken Cacciatore. I guess you know the answer by now. What can I say? I like living on the edge. So I rolled up my sleeves and grabbed an apple…well, I was still on my gym clothes so I didn’t really have sleeves but you know what I mean. And the apple was just to snack on while I was cooking.

I did not regret my choice. The chicken was so good! so tender and flavorful, it was even beautiful to look at. It was exactly what I needed and I didn’t know it.   

Let’s start “mise en place” which means “everything in its place” I don’t know French but that, I know.  Anyway, this basically means to prepare and organize ingredients. I thinly sliced my onions and bell peppers, minced the garlic and chiffonade the basil. We will also need a bay leave and dry oregano.

Let’s jump to the chicken.  
Pat the chicken dry with a paper towel and season both sides with salt and pepper. 
In a large skillet, add a couple of teaspoons of oil and start browning your chicken, skin side down first (This picture was taken after I flipped the chicken over. ) for about 5 minutes per side or until golden brown. When the chicken is done, put it on a plate and set aside. Get rid of some of the fat left in your skillet. 
Now, we are going to add the peppers , onions and garlic to the skillet and cook until tender. 

After the veggies are tender, add the diced tomatoes, tomato sauce, chicken broth, herbs, and capers. Season with salt and pepper and stir until combined.  

Return the chicken to the skillet. Arrange the chicken on a single layer and cover. Let it simmer on low until the chicken is completely done about 30-40 minutes. 

That’s it! Didn’t I tell you it was beautiful? and equally delicious. Don’t settle for scramble eggs, guys. Just kidding, I’ll alway love eggs. 
Recipe below! 


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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