Trini-Style Chicken Cacciatore

The food police will probably arrest me for taking a classic chicken cacciatore recipe and “Trinidadian-izing” it, but I will take my chances. I marinated the chicken using “Green Seasoning”.

Green seasoning, as we Trinidadians refer to it, is a blend of fresh herbs (your favorite herbs) and includes onion, garlic, and hot or pimento peppers. If used in the right quantities in your cooking, it will more than compensate for the “flavor” lost by removing packaged, processed flavor enhancers like seasoning salts, chicken broth, or bouillon cubes.

This recipe is great the first day but makes for fabulous leftovers the next day. Chicken cacciatore can also be served over rice, mashed potatoes, or polenta.

Caribbean Chicken Cacciatore Recipe
Serves 6-8 servings

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)

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.

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 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!

Assemble ingredients

Cook pasta according to instructions. Drain and set aside.

Do your prep work, make “Green Seasoning” in the food processor or blender(I know I had a pic for this step…but it disappeared), slice peppers, mushrooms and onions, mince 3-4 more cloves of garlic(extra garlic optional)….

Puree tomatoes in food processor if using fresh…or open the can if using canned…Pasta sauce is an exception substitute and adds extra flavor

Wash chicken thoroughly removing slime and excess skin and fat.
Pat dry and season chicken with 3 tablespoons of blended seasoning, salt and pepper. Marinate for 30 minutes or overnight.

 Dredge the chicken pieces in the flour to coat lightly.
Heat olive oil and butter in heavy skillet over medium heat.

Add chicken and fry chicken until brown on both sides…about 5 mins per side…

Transfer to a plate and set aside….do not pick at it and try to convince yourself that a little piece here and a little piece there is fully cooked[me so guilty]..’cause it is not! Step away from the chicken…

 Remove excess oil from the skillet leaving just a little

 

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

Like so……

Add the tomatoes with their juice(or pasta sauce), mushrooms and 3 tablespoons of the green seasoning, dried oregano, cumin, salt, pepper to taste.

 Bring sauce to a simmer (little under boiling point)….

Return chicken to skillet and coat with sauce.

If there isn’t enough liquid at this point, add enough water or chicken stock to cover chicken.

Continue cooking for 30 minutes over medium low heat or until chicken is cooked and sauce has thickened.

And here you have it…!! I wish you could taste it…the blend of flavors..so comforting…the aroma divine…all the buds were happy…tastebuds and little buds aka kids and husbud…we really enjoyed it.

 

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!