Save Time and Money When You Use Leftover Poultry to Make This Recipe for Chicken Cacciatore
My Quick and Easy Recipe for Chicken Cacciatore
If you’re in the mood for Italian, make this recipe for chicken cacciatore, and your family will be asking for a repeat performance. My recipe for chicken cacciatore uses planned leftover rotisserie poultry. Since the meat is already cooked, and it doesn’t take long to chop the veggies, dinner will be quick and easy. When it comes to cooking, quick and easy are two of my favorite words. If you’re in a big hurry, stop by your local grocery store’s salad bar, and buy the prepared onions, peppers, and celery needed for this recipe for chicken cacciatore. Or, prepare the veggies the night before, and store them in a container in the refrigerator. Then, all you need to do is to put this delicious recipe for chicken cacciatore together. What could be simpler?
No leftover rotisserie meat? Then simply microwave, or boil, a couple of breasts. Another suggestion is to use some of that leftover turkey from a holiday meal, and disguise it by using it to make this recipe for chicken cacciatore. So, be sure to bookmark my recipe for chicken cacciatore, for later use.
Gather the ingredients to make this recipe for chicken cacciatore:
3 – 4 cups cooked poultry, chopped
2 tbsp. olive oil
2 onions, sliced
1 green pepper, sliced
2 stalks celery, diagonally sliced
1 can diced tomatoes (16 oz. size)
1 can tomato sauce (8 oz. size)
2 tsp. Italian spices
salt, pepper, and sugar to taste
Peel and slice the onions. Place them in the fry pan with the olive oil.
Wash and prepare the green pepper; cut it into quarters, and slice crosswise. Add to the onions in the pan.
Wash, and diagonally slice, the celery. Add it to the onions and peppers in the pan.
Cook the onions, peppers, and celery until the onions are translucent.
Pour in the diced tomatoes (if using canned, whole tomatoes, chop them up), and pour in the tomato sauce, stirring to blend.
Chop up 3 to 4 cups of cooked poultry, and stir into the above sauce.
Add Italian spices; add salt, pepper, and sugar to taste.
Simmer over a low heat so the flavors can mingle, about 15 minutes or so.
Cook the spaghetti using the directions on the box, and drain. (I like to add a little garlic salt to the water that I cook the spaghetti in.)
Serve over spaghetti. To complete the meal, add a tossed salad, some tasty homemade bread, a quick and easy dessert, and dinner will be on the table in a jiff.
My recipe for chicken cacciatore is just one of many recipes that I have to disguise leftover poultry. In fact, when purchasing a rotisserie chick, I buy one with planned leftover meals in mind. One of my favorite ways to make chili, now, is with leftover poultry. I also use this leftover meat to make soups or stews (Brunswick stew). Or, perhaps, your family would enjoy an enchilada casserole, stroganoff, or how about a hearty casserole? Add some variety to your menu, and start with this recipe for chicken cacciatore.