I make cacciatore quite often, or at least I used before I upped my blogging posts beyond just recipes I’ve tried. I think I’ve made a slow cooker version of the Italian version of this dish at once every three months or so? *shrugs*
So, it was only natural to take a family – and by family I mean me, the hubs, and the dog – to a different country. The ingredients lend itself to so many variations! Why not make a Spanish Style Hunter Chicken? Peppers and onions are almost universal. Just swap the spices, the type of tomatoes and voila! A whole new dish is born!
Heh. You can barely see the chicken. It’s buried among all that colorful deliciousness that is the bell peppers and onions. Granted, it IS only one thigh. I try to limit my protein intake, so I stick to around 5 ounces a day, or at least TRY to. With meals like this, it’s too difficult to stick to that dietary choice.
I’m sitting here thinking of other ways to alter a few ingredients and travel to a different country. Like, kalamata olives, oregano, and some lemon juice for Greek? Chorizo and more chili powder and cumin for more of a Latin American flair? Herbs de Provence for a French style chicken? Just thinking “out loud” so to speak.
There’s that scrumptious thigh wrapped in cured pork goodness. Oh yeah, it WAS that good. The tender and juicy chicken thigh wrapped in salty sweet prosciutto smothered in tri-color peppers and onions. Stop drooling and just make it already! There’s no excuse! It’s a slow cooker meal, so you don’t even need to be in the kitchen while it’s cooking. Just boil some noodles, thicken the sauce at the end and voila! Dinner is served!
- 2 pounds skinless chicken thighs
- 1/4 pound proscuitto
- 1 teaspoon smoked paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground rosemary
- salt and pepper to taste
- 4 cups thinly sliced red, yellow and orange bell peppers
- 2 cups thinly sliced red onion
- 14 ounces fire-roasted canned tomatoes
- 1/2 cup chopped green olives
- 2 cups low fat chicken broth
- 1/4 cup water
- 2 tablespoons cornstarch
- 8 ounces egg noodles, cooked
- A Spanish style take on the traditional cacciatore, this Spanish Style Hunter Chicken has the heartiness of cacciatore with some Spanish flair! Since it’s made in a slow cooker, you can enjoy this year round!
- Trim the chicken thighs of any additional skin and fat. Wrap each thigh with 1 piece of thinly sliced prosciutto. Place in the bottom of a slow cooker coated with cooking spray. Place any remaining pieces of prosciutto on top of the chicken thighs. Sprinkle the thighs with the spices.
- Spread the peppers and onions over the chicken thighs and top with the canned tomatoes and olives. Pour the chicken broth over the mixture and cook on low 8 to 10 hours or until the thighs are tender and cooked through.
- Cook the noodles according to package directions; omitting additional salt and fat. While the noodles are cooking, combine the water with the 1/4 cup water and stir into the chicken mixture. Simmer until thick and the noodles are cooked. Divide the noodles evenly between 4 plates. Top with 2 chicken thighs and 1 1/2 cups of peppers and sauce mixture.