One of my favourite dishes my grandma used to make, but we didn’t call it chicken cacciatore we called gjelle me pule, gjelle meaning ‘pot food’ and pule for chicken. This dish is very delicious, and goes great with pasta or rice.
I sometimes add paprika to this and other times I don’t, that is why I made it optional. As well as the mushrooms, I only add them if I am in the mood for them, my grandmother and mother never add mushrooms to it. As for the sauces, you can add more if you are using more chicken, you can never have to much sauce!
For video tutorial follow this YouTube link —> https://www.youtube.com/watch?v=1PviyZ3psxk
What you will need:
- 1 small red bell pepper
- 1 small green bell pepper
- 1 large onion
- 3 cloves of crushed garlic
- 1 tbsp paprika (optional)
- 1 whole chicken or chicken pieces + more
- 1/2 28 oz can of diced tomatoes + more if needed
- 3/4 can or jar tomato sauce + more if needed
- 1/4 can water + another 1/4 if needed
- mushrooms (optional)
Julienne cut the onion and peppers, and slice mushrooms if using. Saute in a large pot with olive oil, season with salt and add a pinch of red pepper flakes.
Pat down chicken pieces before adding to the pot. Season chicken with salt and black pepper. Add paprika on the skin part if using.
Add the chicken skin side down in the same pot you sauteed the onion mixture.
Turn chicken over and brown lightly on the other side.
Add the diced tomatoes, tomato sauce and some water, just take your can and add water to it.
Season with salt to taste.
Simmer and cover, cook on low to medium heat for around 55 mins until chicken is fully cooked, chicken should be tender and falling of the bone.
Serve with your favourite pasta, enjoy!