Slow-Cooker Spicy Chicken Cacciatore

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Lately I am falling in love with my slow-cooker as I get older. You can be free from yourself from the hot stove cooking. Well, the food still comes out very tender and flavorful. It is very healthy too because you do not need a lot of cooking oil for your dish. I have been cooking with my new slow-cooker since I got it. In the next few posting you will notice what I have installed for you all. I hope you will join me with some fun using the slow-cooker for our Asian cooking. You will still have to do a little cooking on the stove even you cook in slow-cooker/crockpot as at time you require your meats to be browned a little. I have no problem with that as long as the dish comes out flavorsome. Let me know what you think.

 

 

 

Ingredients:

1 whole chicken, skin removed, bone-in and separate thighs and drumsticks, wings and cut the whole breast into 4 pieces.

1 14oz can dice tomatoes or 1 14oz tomato sauce

1 6oz can tomato paste

1 large green bell pepper, stem remove, seedless and diced

1 medium onions, peeled and diced

1½ cups sliced white button mushroom

6 cloves garlic, peeled and finely chopped

1 habanero/jalapeno, coarsely chopped (optional)

2 teaspoon Italian Seasoning powder

1½ teaspoons salt

¼ teaspoon ground black pepper

¾ cup cooking red wine/dry sherry

1½ cups chicken broth

4 tablespoons cornstarch with 3 tablespoons water, mixed

 

Method:

Heat a slow-cooker/crockpot on high, add diced tomatoes/tomato sauce, tomato paste, red wine/dry sherry, chicken broth, green bell peppers, diced onions, sliced mushrooms, garlic, Italian Seasoning powder, habanero/jalapeno, salt and black pepper; stir to combine well. Add the chicken pieces into the sauce and make sure the chicken are immerse in the sauce. Cover and reduced the heat to low and cook for 6-8 hours until chicken pieces is thoroughly cooked and tender.

If the sauce is too watery, stir in the cornstarch mixture into the chicken mixture, cover and continue to cook on low for another 12-15 minutes until the sauce is thickened. Serve with steamed rice or cooked pasta or with French breads.

This entry was posted in Chindian Recipes, Poultry, Western. Bookmark the permalink.

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