Trini-Style Chicken Cacciatore

The purists might have a bone to pick with me for giving the classic Chicken Cacciatore a Trinidadian twist, but I’m more than willing to take that risk. The magic lies in marinating the chicken with our beloved “Green Seasoning.”
For us Trinidadians, Green Seasoning is a vibrant blend of fresh herbs—your favorites will do—combined with onion, garlic, and hot or pimento peppers. It’s a natural flavor powerhouse that effortlessly replaces processed enhancers like seasoning salts, chicken broth, or bouillon cubes, without compromising on taste. A generous dose of Green Seasoning brings unmatched depth and authenticity to any dish.
This Chicken Cacciatore isn’t just a hit on the first day—it’s even better as leftovers. Pair it with rice, creamy mashed potatoes, or velvety polenta for a comforting and flavorful meal that keeps on giving.

Ingredients Needed

•  all-purpose flour for coating
• chicken thighs, about 3-4 pounds
•  extra virgin olive oil
•  organic sweet cream butter
• onion, halved and thinly sliced
• red,  yellow, or orange bell pepper, sliced ( I used a mixture of red and yellow)
• can diced tomatoes or two very large tomatoes diced or pureed or 1 jar of your favorite pasta sauce
•  fresh mushrooms, sliced
• salt and pepper to taste
• scallions, chopped
• chopped parsley for garnish
• ground toasted cumin
• dried oregano
• chicken stock, water or wine (or a combination)
• egg noodles, freshly cooked

How to make green seasoning

• scallion
• sprigs parsley
• fresh thyme leaves
• cloves garlic
• habanero or pimento pepper (optional)

Place all ingredients in a blender and food processor and process until smooth.

Instructions on how to make chicken cacciatore:

1. In a food processor or blender, finely chop scallion, parsley, thyme leaves, garlic and habanero or pimento pepper (if using).
2. Season chicken with 3 tablespoons of blended seasoning, salt and pepper. Marinate for 30 minutes or overnight.
3. Dredge the chicken pieces in the flour to coat lightly.
4. Heat olive oil and butter in a heavy skillet over medium heat. Fry chicken until brown on both sides, about 5 minutes per side. Transfer to a paper towel-lined plate and set aside. Discard excess oil.
5. Add the onion and bell peppers to the skillet and sauté until the onion is tender. Add the tomatoes with their juice (or pasta sauce), mushrooms, and 3 tablespoons of the green seasoning, salt, and pepper to taste. Bring the sauce to a simmer (a little under boiling point).
6. Return the chicken to the skillet, sprinkle with chopped scallions, and coat with sauce. Continue cooking for 30 minutes over medium-low heat. If the sauce is too thick, add water or chicken stock to cover the chicken and cook until the right consistency is achieved. Taste and adjust seasonings.
7. Serve over egg noodles and garnish with chopped parsley.

Add the onion, bell peppers and garlic to the skillet and sauté until the onion is tender.

 

There are many good ways to make this chicken cacciatore as there are cooks to make it, so use this recipe as a base and make it your own by adding your favorite ingredients.

I really enjoyed making this dish for you…thanks for stopping by!

Cooking with love,

Ria

Chicken Cacciatore

This dish of well-seasoned, half fried chicken cooked with peppers, onions, mushrooms, tomatoes, fresh herbs and served over noodles is a gratifying mid-week meal.

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Course: Main Course

Cuisine: American, Trinidadian

Keyword: chicken cacciatore

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6

Calories: 629kcal

Ingredients

• 1-2 cups all purpose flour for coating
• 6-8 whole chicken thighs about 3-4 pounds
• 4 tablespoons extra virgin olive oil
• 2 tablespoons organic sweet cream butter
• 1 medium onion halved and thinly sliced
• 1 red yellow OR orange bell pepper, sliced ( I used a mixture of red and yellow)
• 1 16 oz can diced tomatoes or two very large tomatoes diced or pureed or 1 jar of your favorite pasta sauce
• 1 pound fresh mushrooms sliced
• Salt and pepper to taste
• 4 scallions chopped
• Chopped parsley for garnish
• 1/2 teaspoon ground toasted cumin
• 1 teaspoon dried oregano
• 4 cups chicken stock water or wine (or a combination)
• 1 package of egg noodles freshly cooked

Green seasoning

• 4 large scallions
• 4 sprigs parsley
• 1 tablespoon fresh thyme leaves
• 8 cloves garlic
• 1 habanero or pimento pepper optional

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Instructions

• In a food processor or blender, finely chop the scallion, parsley, thyme leaves, garlic, and habanero or pimento pepper (if using).chop the
• Season the chicken with 3 tablespoons of blended seasoning, salt, and pepper. Marinate for 30 minutes or overnight.salt,
• Dredge the chicken pieces in the flour to coat lightly.
• Heat olive oil and butter in a heavy skillet over medium heat. Fry chicken until brown on both sides, about 5 minutes per side. Transfer to a paper towel-lined plate and set aside. Discard excess oil.
• Add the onion and bell peppers to the skillet and sauté until the onion is tender. Add the tomatoes with their juice (or pasta sauce), mushrooms, and 3 tablespoons of the green seasoning, salt, and pepper to taste. Bring the sauce to a simmer (a little under boiling point).
• Return the chicken to the skillet, sprinkle with chopped scallions and coat with sauce. Continue cooking for 30 minutes over medium-low heat. If the sauce is too thick, add water or chicken stock to cover the chicken and cook until the right consistency is achieved. Taste and adjust seasonings.
• Serve over egg noodles and garnish with chopped parsley.

Notes

Instead of the canned tomatoes, I pureed very ripe tomatoes in the food processor. If you are using canned diced tomatoes, remember to read the ingredients. Beware of “natural flavors” or other preservatives in the ingredients. “Natural flavors” is just another name for MSG.
Scallions and parsley can be replaced with your favorite herbs including rosemary, sage and/or oregano. If you are familiar with and already have your favorite blend of “green seasoning”, by all means use it.
I used whole chicken thighs but you can definitely use boneless breasts or thighs. If using breasts, cut the cooking time in half.
I left the skin on for added flavor–I love it

Nutrition

Serving: 0g | Calories: 629kcal | Carbohydrates: 35g | Protein: 34g | Fat: 40g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 761mg | Potassium: 1114mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1483IU | Vitamin C: 41mg | Calcium: 71mg | Iron: 4mg

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