Now that we are eating really clean, we gotta keep it interesting in the kitchen. Chicken and vegetables is definitely a weekly go to – but adding different flavors is important. The hubby is perfectly fine eating the same thing for weeks in a row, if he likes it. But not me… I need variety. Plus, if we ate the same thing ever week, it would make for a REALLY boring food blog.
I was looking for a chicken crockpot recipe, and found a recipe for Chicken Cacciatore.
My crockpot is currently tied up with She Made It’s Beef Tinga so that wasn’t an option for the chicken.
So a new recipe was born. I snap my kitchen adventures on Sundays. Mostly to make everyone hungry and jealous. Ok, only 3 people actually look at my story. But still. I’m pretty sure in all my snaps about this recipe, I spelled Cacciatore with t’s instead of c’s. Oops.
I added some extra veggies that probably aren’t traditionally in chicken cacciatore. But, since I didn’t even know what chicken cacciatore was until today, I think it’s OK. (can you tell I’m trying to get my practice writing cacciatore?) You can never have too many vegetables. And I added a couple more spices, because I just felt like it was necessary.
Try it out, let me know what you think.
Chicken Cacciatore over white rice
2 tsp ghee (substitute butter or olive oil)
1lb boneless chicken thighs
1 large yellow onion, diced
2 cups spinach
½ cup tomato paste
1 can diced tomatoes
5 cloves garlic (divided)
1 carton mushrooms
1 green bell pepper
¼ cup chicken stock
1 ½ tsp oregano
1 tsp each sea salt, pepper, garlic powder, paprika
1 cup white rice (I use Jasmine, I like how sticky it is)
1 ½ cup water
- Preheat oven to 350 degrees. Melt ghee over medium heat then add 2 cloves garlic, spinach, onions, oregano and tomato paste. Cook until onions are translucent and spinach is wilted.
- In a large glass baking dish, add diced tomatoes and mushrooms. Top with chicken thighs – season with salt and pepper.
- Add in the tomato paste/spinach/onion mixture.
- Add remaining minced garlic, 1tsp garlic powder and paprika. Mix everything around to incorporate.
- Bake for 40 minutes or until chicken thighs are fully cooked.
- While your chicken cacciatore cooks, combine 1 cup rice and 1 ½ cup water in a medium saucepan. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Let simmer for 20 minutes then remove from heat for 5 minutes.
- Top your rice with a chicken thigh and some of the sauce/veggies and enjoy!
It’s just so pretty, isn’t it? I hope you like it!
Thank you for reading and eating ❤