Low-N-Slow Chicken Cacciatore
Ready In: 1 hr 15 mins
Serves: 10
Ingredients
- 1 teaspoon olive oil
- 5 garlic cloves, minced
- 2 1⁄2 lbs boneless skinless chicken thighs, trimmed of fat and cut into bite sized pieces
- 8 ounces white button mushrooms, sliced
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 7 stalks celery, diced
- 1 red pepper, seeded and diced (not the spicy kind)
- 1 large tomatoes, chopped
- 1 onion, diced
- 1 bunch green onion, chopped
- 1 (23 ounce) can hunts italian spaghetti sauce or 1 (23 ounce) can similar spaghetti sauce
- 1 (6 ounce) can tomato paste
Directions
- Heat the olive oil in a (very) large non-stick sauce pan or pot.
- Add the garlic and cook for a minute or two at a medium heat.
- Add the chicken, stirring until the outside is no longer pink.
- Add the mushrooms and cook for several minutes.
- Add the oregano, black pepper, salt and crushed red peppers and stir well.
- Add the remaining ingredients, mix well and bring to a boil.
- Simmer, stirring occasionally over medium to low heat for 35-45 minutes until the chicken is very tender.
- Serve over rice or pasta.
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