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Chicken Cacciatore Recipe

submitted by: Tina
  • 1 2 1/2- to 3-pound chicken, cut into pieces, skin removed, well rinsed
  • 1 tablespoon olive oil
  • 1/2 chopped onion
  • 1/2 cup finely sliced strips green bell pepper
  • 1 16-ounce can tomatoes, cut up, with liquid
  • 1/3 cup tomato paste
  • 3/4 teaspoon salt
  • 1 clove garlic, crushed
  • 1/2 teaspoon ground allspice
  • 1/4 cup fresh lemon juice
  • 1/2 cup water

    • Preheat oven to 400°F. Prepare a large casserole with nonstick cooking spray. Wipe chicken pieces with a damp cloth. Heat olive oil in a large nonstick skillet. Add chicken pieces and brown on both sides, transfer to casserole. Cook onion and pepper strips in skillet over medium heat 3-4 minutes, stirring frequently. Combine all remaining ingredients in a medium bowl. Mix well, add to onion and green pepper. Bring to a boil. Pour mixture on top of chicken. Bake 30 minutes. Turn chicken over and baste with sauce, bake 20-30 minutes more, until chicken is tender.

    4 servings
    1 serving = 1/4 chicken (breast and wing or leg and thigh) plus 1/2 cup tomato mixture

    Cal = 285
    CHO(g) = 13
    PRO.(g) = 37
    Total Fat(g) = 9
    Sat. Fat(g) = 2
    CHOL.(mg) = 115
    Fiber(g) = 2.5
    Sodium(mg) = 895