By Acadia* on April 09, 2009
Photo by TeresaS
Photo by TeresaS
"This recipe was created with items I had in my pantry. I own and use a 3-quart Crock Pot, but you can adapt this recipe to any size vessel. I serve it with mashed potatoes, but you could use pasta or rice or what have you. I also serve crusty Italian bread with it. Enjoy!"
Serving Size: 1 (452 g)
Servings Per Recipe: 4
"Made for my dear friend Acadia and the Think Pink Swap 10/2010. G/F this is great! I made enough to freeze 2 batched for Mike and I. We had it over thin wheat spaghetti noodles and the flavors all melded real well. Tomorrow's leftover will be all that much better.
Super simple to put together with my garden tomatoes, peppers, onions, basil and oreagano added in. YUMMY!"
"This is quite delicious. We had it over buttered Basmati rice with a yogurt salad on the side like ratia but with tomato and red onion as well as the cucumber and toasted cumin. The only problem I had is the veg and tomatoes produced a lot of liquid so it was too liquidly. If that happened again I would add some tomato sauce I think."
"Very tasty chicken dish. I cut the recipe in half and it worked great. This makes a lot of sauce. It is easy to prepare. The chicken was so tender. You can cut it with a fork. I served it over noodles with just a side salad and some garlic bread. I also sprinkled some Parmesan cheese on top. Thanks for posting. :)"
"This is one of the best cacciatores I've had. It's easy, delicious and the house smelled great to come home to. I liked not having to sift through the skin and bones like when I was little! I stirred it up just before it was served and the veggies were perfectly cooked. The only thing I left out was the oil. Made for Photo Tag. Thanks for the great recipe Acadia."