Editorial sample recipeItalianbeginnerHalalGluten-FreeDairy-Free

Tuscan Chicken Cacciatore With Olives And Bell Peppers

Name: Tuscan Chicken Cacciatore With Olives And Bell Peppers
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 piece Bone-in skin-on chicken thighs, about 700g total; 2 tbsp Olive oil; 1 large Red bell pepper, sliced into strips; 1 medium Yellow onion, thinly sliced; 3 clove Garlic cloves, crushed; 350 ml Crushed canned tomatoes; 120 ml Halal chicken stock; 0.5 cup Pitted kalamata olives, halved; 1 tbsp Fresh oregano, chopped

Tender bone-in chicken thighs stewed in a hearty tomato sauce with sweet bell peppers, onions, crushed garlic, and brine-cured black olives.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Pan Braising

Searing protein at high heat to build flavor before simmer-cooking covered in a flavorful broth or tomato reduction until tender.

Instructions

Step 1: Season chicken thighs thoroughly with salt and black pepper on all sides.
Step 2: Heat olive oil in a deep heavy skillet over medium-high heat and brown chicken skin-side down for 6 minutes until crisp and golden brown.
Turn chicken over to sear for 3 minutes, then transfer chicken to a plate.

Step 4: Add sliced bell pepper, onion, and crushed garlic to the skillet, cooking for 5 minutes until veggies soften.

Step 5: Pour in crushed tomatoes, chicken stock, halved olives, and oregano, stirring well to scrape up browned bits from the pan bottom.

Step 6: Nestle chicken back into sauce skin-side up, reduce heat to low, cover, and simmer for 20 minutes until chicken reaches 74°C internal temperature.

Cooking tips

Brown chicken skin deeply in the first step to add savory depth to the tomato braising liquid.
Keep skin partially above liquid when returning chicken to skillet to preserve crisp texture.
Original home-cooking adaptation inspired by Italian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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