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Recipe: Chicken Cacciatore (using juice from pickled cherry peppers)

Main Dishes - Chicken, Poultry
CHICKEN CACCIATORE

4 chicken breast halves, with ribs removed
2 cups fresh sliced mushrooms
1 1/2 cups bell pepper, cut up
1 medium onion, diced
1 cup juice from pickled cherry peppers
2 cans (10 oz each) tomato sauce
2 garlic cloves, minced
2 tsp. ground black pepper
2 Tbsp. cooking oil
1 tsp. dried oregano
2 Tbsp. cornstarch
Hot steamed rice (for serving)

In a large Dutch oven, brown chicken breasts in oil until they are no longer transparent. Remove from pan.

In the same pan, saute the mushrooms, bell pepper, onions and garlic until onions are tender and transparent.

Place chicken breast back in pan and add tomato sauce, cherry pepper juice, pepper and oregano. Cook for 30 minutes over low heat.

Mix corn starch with cold water and add to mixture and stir until thickened.

Serve over steamed rice

Source: 4
Source: 20 Years of Good Taste, Mission Viejo's 20th Anniversary Community Cookbook
MsgID: 371534
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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