Chicken Cacciatorre

Name: Chicken Cacciatorre
Ingredients: 1 skinless (3 1/2-pound) chicken, cut into small pieces; Olive oil, as needed; Kosher salt and freshly ground black pepper; 4 bell peppers, 2 green and 2 red, cored, seeded and sliced; 3 onions, sliced; 3 to 4 cloves garlic, sliced; 2 (28-ounce) cans crushed tomatoes; Water, as needed

8 ingredients

10 steps

Ingredients

1 skinless (3 1/2-pound) chicken, cut into small pieces
Olive oil, as needed
Kosher salt and freshly ground black pepper
4 bell peppers, 2 green and 2 red, cored, seeded and sliced
3 onions, sliced
3 to 4 cloves garlic, sliced
2 (28-ounce) cans crushed tomatoes
Water, as needed

Directions

1

Preheat the oven to 350 degrees F.
2

Arrange the chicken in a 9 by 13-inch baking pan.
3

Coat the chicken with a little oil and season with salt and pepper.
4

Bake the chicken until lightly browned, about 20 to 30 minutes.
5

Remove the pan from the oven and drain off some of the fat.
6

Add the peppers, onion, garlic, and tomatoes (you may not need all of the tomatoes--adjust to taste), and mix to combine.
7

Continue baking the chicken until well browned and tender.
8

I usually turn the chicken during the baking time.
9

Add more water if sauce is too thick.
10

Skim top if necessary, but since you've skinned and drained the chicken already, you shouldn't have to skim much.