This recipe is from Quality Cooking at a Fraction of the Cost by Michelle Snow, PhD.
Chicken Cacciatore
(8 Servings)
4 cups cooked rice
4 chicken thighs and legs
2 tbsp. oil
2 tsp. garlic
1 yellow onion, chopped
1 green pepper, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
2-14 oz. fire roasted tomatoes
2 tbsp. balsamic vinegar
2 tsp. sugar
½ tsp. black pepper
3 tbsp. basil, chopped
1 tbsp. oregano, chopped
¼ cup Romano cheese
Directions:
Pre-heat oven for 350°F. In a skillet brown chicken in garlic and oil for 3 minutes on each side. Remove chicken from skillet and place in a 9 x 13 inch baking dish. Cook remaining vegetables and oregano for 2-3 minutes. Add tomatoes, vinegar, sugar, and black pepper. Spoon mixture over chicken. Bake covered for 45 minutes. Spoon rice on plate and top with baked chicken. Top with cheese and basil.
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Nutrition Facts
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Serving Size 325 g
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Amount Per Serving
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Calories 569
Calories from Fat 69
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% Daily Value*
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Total Fat 7.7g 12%
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Saturated Fat
1.6g 8%
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Trans Fat 0.0g
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Cholesterol
87mg 29%
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Sodium
83mg 3%
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Total Carbohydrates
80.6g 27%
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Dietary Fiber
2.9g 12%
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Sugars 4.0g
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Protein 40.7g
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Vitamin A 13%
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Vitamin C 42%
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Calcium 7%
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Iron 31%
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Nutrition Grade B+
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* Based on a 2000 calorie diet
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