Here I have reproduced (with permission, of course!) a recipe from an American writer Ann Prospero (
@annprospero) for chefs and healthy living, for whom I tested some recipes for her upcoming cookbook, to be published in the Autumn, Even You Can Be Healthy.
I really enjoyed the recipe testing process, the interaction with the author, and of course, being able to eat my work!
Chicken Cacciatore, Italian American
3 cloves fresh garlic, peeled and chopped
1 onion, peeled and chopped
1 green bell pepper, seeds and stem removed, sliced
1-3 tablespoon olive oil
Chicken pieces w/o skin, enough to cover bottom of heavy
skillet (I used 2 chicken breasts here, but I could have used 4, as there was plenty of sauce).
½ cup stuffed green olives, sliced in half (I found some green olives stuffed with pimentos!)
1 large can whole tomatoes (slice tomatoes before adding)
1 tablespoon dried oregano (1 tablespoon seemed a lot, I used half.)
1 tablespoon dried basil (I used fresh basil)
Directions: In a heavy skillet on medium heat, place enough olive oil to sauté garlic and onion until onion is translucent. Add sliced bell pepper and cook until barely limp. Move vegetables to the side and add chicken pieces and brown lightly on both sides. Add olives, whole tomatoes, oregano, and basil. Adjust seasoning to taste. Cover. Simmer for about twenty minutes or until chicken is done. Let rest while rice is cooking
Serve over cooked brown rice or whole wheat pasta.
Here I strayed slightly from the healthy route, and sauteed some potatoes...
Overall it was an easy to follow recipe, ideal for time-pressed health conscious peeps. Tasty too!