Chicken Cacciatore Recipe


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


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.


Nutrition Facts

Serving Size 325 g

Amount Per Serving

Calories 569

Calories from Fat 69

% Daily Value*

Total Fat 7.7g                           12%

Saturated Fat

1.6g                                          8%

Trans Fat                                  0.0g


87mg                                           29%


83mg                                            3%

Total Carbohydrates

80.6g                                              27%

Dietary Fiber

2.9g                                        12%

Sugars 4.0g

Protein 40.7g

Vitamin A 13%

Vitamin C 42%

Calcium 7%

Iron 31%

Nutrition Grade B+

* Based on a 2000 calorie diet