Southwestern Chicken Cacciatore

by Rachel on January 26, 2012

Southwestern Chicken Cacciatore

My father always makes chicken cacciatore as soon as the weather turns.  In California it isn’t a major turn, more like a minor bend in the road.  The leaves start to change color, the evenings and mornings are colder, the daytime temperatures hover below 70, and our cooking choices start to embrace cozier, more robust dishes.  My time in Albuquerque and Santa Fe are still weighing heavily on my cooking choices.  Having at least partially exhausted the dishes that can be made with corn, onions, squash and green chilies my mind has started to wander or wonder about what other dishes in my repertoire could stand a jolt of Southwestern energy? Chicken Cacciatore came to mind.  It’s a robust dish anyway and the addition of fire-roasted chilies seems an obvious iteration, variation, even consummation.  It’s all Helen’s fault.  She invited me to Albuquerque.  She foisted upon me those savory fire roasted Anaheim chilies straight from the local farmer’s market.  I’m a changed woman.  I might even consider investing in a dedicated freezer to house the little monsters.  The chilies that is, not my offspring.

Southwestern Chicken Cacciatore (serves 6-8)

  • 1 tablespoon olive oil
  • 1 cup onions, diced
  • 2 leeks, sliced lengthwise and then thinly sliced
  • 3 cloves garlic, finely diced
  • 1 cup dry white wine
  • One 14.5-oz can fire roasted tomatoes with green chilies
  • One 15-oz can tomato sauce
  • 4-oz can fire roasted green chilies
  • 2 cups chicken broth
  • 30 green olives, sliced in half
  • 10-oz crimini mushrooms, sliced
  • 2 ½ lbs boneless, skinless chicken breasts
  • 3 packets chicken concentrate (such as Trader Joe’s Savory Broth Chicken Flavor Reduced Sodium Chicken Concentrate – other brands are fine too, but more expensive!!)
  • 2 cups of Yukon gold potatoes, diced (don’t peel them)

Heat the olive oil in a soup pot or Dutch Oven.  Add the onions and leeks.  Cook over medium heat until they are soft, 10-12 minutes.  Add the garlic and sauté for 2 minutes.  Add the white wine, bring it to a simmer for 2 minutes.  Add the fire-roasted tomatoes, tomato sauce, green chilies, chicken broth, green olives, mushrooms and chicken.  Bring to a low simmer.  Simmer for 60 minutes.  Add the potatoes and simmer until they are tender, 15-20 more minutes.  Taste.  Add salt and pepper as necessary.  Serve in a low bowl over flat noodles, rice, or just plain.  Can be topped with diced green onions and sour cream.

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