Hearty Chicken Cacciatore Recipe
Hearty Chicken Cacciatore Recipe photo by Taste of Home
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Hearty Chicken Cacciatore Recipe

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This hearty poultry dish is loaded with flavor and color. The chicken is fall-off-the-bones tender in just 8 minutes, which makes it a top pick for busy families. —Mary Beth Jung, Hendersonville, North Carolina
TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 10 min.
MAKES: 6 servings


  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 broiler/fryer chicken (3 to 4 pounds) , cut up
  • 1/4 cup canola oil
  • 1 medium green pepper, cut into strips
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 3/4 cup water
  • 1 can (6 ounces) tomato paste
  • 1 jar (6 ounces) sliced mushrooms, drained
  • Hot pepper sauce to taste

Nutritional Facts

1 each: 410 calories, 24g fat (5g saturated fat), 88mg cholesterol, 699mg sodium, 18g carbohydrate (9g sugars, 5g fiber), 31g protein.


  1. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add chicken, a few pieces at a time, and shake to coat.
  2. In a pressure cooker, brown chicken in batches in oil over medium-high heat. Return all chicken to cooker; add the green pepper, onion, garlic, tomatoes and water.
  3. Close cover securely; place regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high and cook for 8 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat as needed.) Remove from the heat; cool immediately according to manufacturer's directions until pressure is completely reduced.
  4. Using a slotted spoon, remove chicken to a platter. Add tomato paste and mushrooms to pan juices; cook and stir over medium heat until bubbly. Add hot pepper sauce and chicken; heat through. Yield: 6 servings.
Editor's Note: This recipe was tested at 15 pounds of pressure (psi).
Originally published as Chicken Cacciatore in Country Extra March 2009 , p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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mscooky User ID: 5726610 244319
Reviewed Feb. 22, 2016

"This was really good. I served it over brown rice. I used my crock pot instead of the pressure cooker. I seared the chicken using PAM and omitted the flour. Then dumped everything in the slow cooker chicken on the bottom). So tasty! Will make many more times."

sandebunnie User ID: 6251581 241275
Reviewed Jan. 7, 2016

"Omg. This was so easy and tasty. I used an electric pressure cooker. When it said to use medium heat to add tomatoes paste to pan juices I put it into a sauce pan on high and heated iton high. Next time II will use boneless chicken"

CajunLady24993 User ID: 7419739 240509
Reviewed Dec. 29, 2015

"This recipe is definitely a "must try", as my mom use to make this for us years ago. Sadly, I never asked her for the recipe. Thanks for sharing."

Denise6 User ID: 8192893 223064
Reviewed Mar. 18, 2015

"Going to try this, I think it looks good."

Derrell User ID: 2982687 124152
Reviewed Jan. 14, 2014

"I use my pressure cookers on a regular basis . I'll try this recipe because it sounds really good . I will have to double it thou because of large family ."

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