Chicken Cacciatore (Paleo)

I was ecstatic to find a locally raised, organic, pastured chicken at Whole Foods and knew I wanted to make cacciatore. I asked my butcher to cut the chicken into pieces for me and he gladly did. This is simmering on the stove now and it smells so good in here, I can’t wait to dig in later. I’ve always preferred my cacciatore over rice rather than pasta. To keep mine primal I’m serving it over cauliflower rice.

Chicken Cacciatore

1 whole chicken, cut in pieces
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 large bell pepper, chopped (I used red)
1 ( 28-ounce) can crushed tomatoes
2 cups chicken broth (I used organic, free range)
1/2 cup large green olives, cut in half
1 tsp dried oregano
1 Tbsp dried parsley
pinch red pepper flake
a few splashes of red wine vinegar
a few leaves of fresh chopped basil


Season the chicken pieces with salt and pepper. In a large heavy saute pan, heat the oil. Add the chicken pieces saute just until brown, about 5 minutes per side. Set the chicken aside. Drain some of the fat out of the pan leaving just enough to saute the vegetables. Add the bell pepper, onion and garlic and saute over medium heat until the onion is tender. Add the tomatoes, broth, olives, oregano, parsley and red pepper flake. Bring to a simmer. Return the chicken pieces to the pan and continue simmering for about a half hour.

Place chicken in a large serving bowl. Add a few splashes of red wine vinegar and cook for about 3 more minutes. Turn off the heat and add the basil to serve.


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
July 2011
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