You know how it is around the Holidays. You’re super busy shopping, people come to town and then you go out of town, there’s a lot of cooking and a lot of eating. I try my best not to skip the gym but this time only comes around once a year, (thank goodness) so I don’t beat myself if I can’t make it, so after a winter break from the gym, I went back on Monday. Oh boy, was I sore! and so tired when I came back home, I just wanted to crawl back into bed and go to sleep. But I was hungry! It wasn’t lunch time yet but it was also too late for breakfast. So my choices were, to make quick scramble eggs and eat them with a side of avocado, or go all in and make Chicken Cacciatore. I guess you know the answer by now. What can I say? I like living on the edge. So I rolled up my sleeves and grabbed an apple…well, I was still on my gym clothes so I didn’t really have sleeves but you know what I mean. And the apple was just to snack on while I was cooking.
I did not regret my choice. The chicken was so good! so tender and flavorful, it was even beautiful to look at. It was exactly what I needed and I didn’t know it.
After the veggies are tender, add the diced tomatoes, tomato sauce, chicken broth, herbs, and capers. Season with salt and pepper and stir until combined.
Return the chicken to the skillet. Arrange the chicken on a single layer and cover. Let it simmer on low until the chicken is completely done about 30-40 minutes.
Thinly slice the bell pepper and onion, mince the garlic and set aside. Cut the basil in ribbons and set aside.
Using a paper towel pat the chicken dry and season both sides with salt and pepper.
In a large skillet, add a tablespoon of olive oil and turn it to medium high heat. Once it's hot, place the chicken skin side down and brown both sides of the chicken, about 5-8 minutes per side.
When the chicken is done, put it on a plate and set a side. Get rid of some of the excess fat left in the skillet and lower the heat to medium low.
Add the pepper, onions and garlic and cook until tender, about 5 minutes. Add the diced tomatoes, tomato sauce, chicken broth, half of the basil, oregano, bay leave and capers. Season with salt and pepper and stir until combined.
Return the chicken to the skillet (skin side up) and simmer on low until done, about 30-40 minutes. Garnish with the rest of the basil. Enjoy!
Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.