Shortcut chicken cacciatore
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Ol olive oil |
| 2 | mediums | Bell peppers; (1 red and 1 green), |
| ; thinly sliced | ||
| 1 | large | Onion; cut in half, then |
| ; into 1/4-inch | ||
| ; slices | ||
| ¼ | Fresh mushrooms; sliced | |
| One 3 to 3-1/2 pound chicken; cut into 8 pieces | ||
| 1 | Jar spaghetti sauce; (28 ounces) | |
| ½ | cup | Water |
Directions
In a soup pot, heat the oil over medium-high heat. Saute the bell peppers, onion, and mushrooms for 3 to 4 minutes, or just until the onion is tender.
Remove the vegetables to a medium bowl, leaving any remaining oil in the pot. In the same pot, saute the chicken pieces for 8 to 10 minutes over medium-high heat, or until lightly browned, turning halfway through the cooking. Return the sauteed vegetables to the pot then add the spaghetti sauce and water; mix well. Reduce the heat to medium-low and cook for 30 to 40 minutes, or until no pink remains in the chicken.
Converted by MC_Buster.
NOTES : 3 to 4 servings
Converted by MM_Buster v2.0l.