Pollo a la cacciatora
Este pollo a la cacciatora fácil cocina el pollo a fuego lento con romero, vino tinto y passata de tomate para una cena reconfortante entre semana, con pan crujiente.
Ingredients
Directions
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- Step 1: Sazona las piezas de pollo con sal y calienta el aceite de oliva en una sartén grande. Fríe el pollo hasta que esté bien dorado.
- Step 2: En la misma sartén, agrega la cebolla, el ajo, las zanahorias, el romero y el apio, tapa con una tapa y cocina por 5 minutos.
- Step 3: Agrega el vino tinto y deja que se reduzca durante 5 minutos; luego añade la passata de tomate y sazona con sal y pimienta.
- Step 4: Tapa y cocina a fuego lento por 30 minutos, o hasta que el pollo esté bien cocido por dentro.
- Step 5: Sirve caliente con pan crujiente y decora con perejil fresco.
Equipment
- Chef’s knife
- Chopping board
- Peeler
- Spatula
- Large saucier or saucepan
- Ladle
- Bread knife
Chef’s Tips
Recipe notes
Get colour on the veg
When you’re sautéing the onion and carrot, don’t be scared to let them go properly golden. That colour is the natural sugars caramelising, and it’s where a lot of the sweetness in the sauce comes from.
Brown the chicken, don’t overcook it
When you initially add the chicken, the aim is just to brown the outside, not to cook the chicken all the way through. Simmer the sauce on a medium temperature so the chicken cooks gently.
Add the parsley last
Stir the parsley through right at the end, or scatter it over when you serve. Added any earlier, the heat dulls the colour and flavour, and you want it bright green and fresh.
Storage
Leftovers keep in an airtight container in the fridge for up to 3 days, or in the freezer for up to 3 months. Thaw it in the fridge overnight, then reheat gently in a saucepan with a splash of water until it’s piping hot all the way through. Store the bread separately so it doesn’t go soggy.
Ingredient notes
Chicken breast
I’ve gone with breast here instead of thighs to keep this one lean. On average, thighs have about 44 more calories and 5g less protein per 100g, and once the chicken is sitting in a rich tomato sauce, you honestly won’t miss the difference. The trick with breast is not overcooking it, so cut it into even chunks and let it finish gently in the sauce. You can use chicken thighs if you prefer or a whole chicken cut into 8 pieces.
Olive oil (health tip from Adam Sullivan)
Olive oil is full of the good fats, but it’s also high in calories, around 165 per tablespoon. You don’t need to avoid it, you just need to measure it. It’s really easy to free-pour and end up using double what you need. One and a half tablespoons is plenty to sauté the veg and brown the chicken in a good saucier.
Passata
Passata is just smooth, strained tomatoes, so it gives you a silky sauce straight from the jar without any blending. Check the label and pick one that’s only tomatoes and salt.
Red wine vinegar
The red wine vinegar cuts through the sweetness of the tomato and caramelised veg and gives the sauce a bit of tang, a bit like a splash of wine would in a traditional cacciatore. If you don’t have any, white wine vinegar works too.
FAQs
Can I use chicken thighs instead of breast?
What can I serve it with instead of bread?
About this recipe
Este sabroso plato de pollo es facilísimo de preparar, así que es perfecto para una cena entre semana.
Keywords: Pollo a la cacciatora, Dinner, Italian, Chicken, Stew, Braised, Tomato, Protein, Easy, receta de pollo a la cacciatora, pollo cacciatore italiano, estofado de pollo a la cazadora, pollo braseado con tomate, pollo al vino tinto y tomate, estofado de pollo fácil, pollo italiano para cenas entre semana
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