Cacciatore is an Italian hunting chicken dish. Chicken pieces fried separately, and then stewed with tomatoes, onions, garlic, mushrooms and spices in a small amount of broth. So that the dish has become more full and satisfying, put out the kachchiator immediately rice. From the simplest and most affordable ingredients, you will succeed amazing dish filled with Mediterranean flavors and flavors and reflecting Italian culinary traditions. Serve kachchiatore on a pillow of fresh spinach. Sprinkle on top grated parmesan. Nutritional value of one serving: (4 total) Calories 398, total fat 9 g., Saturated fat g., Proteins 4five g., Carbohydrates 32 g., fiber g., cholesterol mg., sodium mg., sugar g.
Recipe author – Sara Lynn Cauchon – TV presenter, producer
Time: 1 hour. 5min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 boneless skinless chicken breasts
- 1 tbsp. l vegetable oil
- 1 small onion, diced
- 2 tbsp. chopped mushrooms
- 2 cloves, minced garlic
- 1 tbsp. white rice
- 1 can 425 gr. canned tomatoes, chopped cubes
- 1 tbsp. lightly salted chicken stock
- 2 tbsp. l italian seasoning
- 4 tbsp. spinach
- 2 tbsp. l grated parmesan
- Special equipment: Instant Pot® multicooker
Recipes with similar ingredients: chicken breasts, onions, mushrooms, garlic, rice, tomatoes, broth, Italian seasonings, spinach, parmesan cheese
Recipe preparation:
- Set the multicooker to frying at maximum heat. Salt and pepper the chicken. As soon as the display shows “Hot”, add vegetable oil and heat it in within 30 seconds. Put the chicken pieces in the multicooker, flavored side down. Fry until chicken golden and will easily lag behind, about 5 minutes. Turn to the other side and fry for another 4 minutes. Via tongs put the chicken on a plate.
- Add onions and mushrooms and cook, stirring frequently, until they start to soften, 5 minutes. Add garlic and fry another 30 seconds. Add rice, tomatoes, chicken stock and Italian seasoning. Salt, pepper and mix. Return the chicken to slow cooker.
- Close the cooker lid and lock it. Set extinguishing function for 10 minutes. A slow cooker needs time to increase pressure. Then the countdown of 10 minutes will begin.
- At the end of the quench cycle, use the quick pressure relief and open the cover. With high-speed thermometer measure the temperature of the meat. It should be at least 73 ° C. (If the temperature is lower, set the quenching mode to another 3-5 minutes.)
- Serve the chicken immediately on a pad of young spinach, sprinkled on top with parmesan. Serve the chicken hot or cool and serve cold. Keep leftovers with a lid. in the refrigerator for up to 3 days or in the freezer for up to 3 months.
