American-Style Cacciatore

I don't care if you're kitchen-incompetent.  You can make this.
Keep reading to find out how.
Copyright 2015.  All rights reserved.


Sometimes you want a tasty meal that's home-cooked, but you just don't feel like doing a lot of work.  After a long day of already working, we want easy.

Well, I have a recipe for Chicken Cacciatore that's so easy, I still can't believe it.  And it's good

In this article I'll teach you how to make this.  It's an American-style cacciatore.  It's not fancy, but it sure is delicious.

A Quick Note

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In This Article

Gearing Up




Gearing Up

First things first.  Don't use aluminum cookware to make this dish.  Don't use aluminum pots, don't use aluminum pans, don't even use aluminum foil for this.  Just get stainless steel or enamelware. Multi-clad stainless is OK, as long as any aluminum is on the inside layer, where it can't touch the food.

OK, if you're curious:  toxic metals are much more bio-available when reacted with carboxylic acids.  And it just so happens that these acids can mobilize the metals quite easily.  (The chemistry of life is my field, so I reckon I could probably bore you with a lot of details.)

The really bad thing about toxic metals is that they tend to pile up in your cells.  That's because metals and metal ions cannot be destroyed, only shuffled around. 

So, don't increase your body burden of aluminum.  It's now recognized that aluminum is a neurotoxin, and quite likely there's a synergistic (i.e., multiplicative) effect with other toxic metals.  Probably with other stuff, as well;  think of all the food additives.

Many restaurants cook their tomato sauces in aluminum.  That's kind of ridiculous, because it's been known since at least the Forties that it's a bad idea to cook acidic foods in aluminum. 

(Today we're finding it might be bad to cook any food in aluminum.)

Anyway, the point is:  get stainless or enamel ware.   This 5-quart pot is a very good all-around size if you cook for a family.


Here's what you'll need:

2 large glass jars of Marinara sauce, preferably USDA Organic.
2 large sweet bell peppers (green)
couple pounds of boneless chicken

Wait, that's it?


You could also use some olive oil, if you want, but I find it's not even necessary.

And if you really want to get fancy:  buy a few different marinara sauces, and do a taste-test.  Figure out which one you'd like the best in a cacciatore.  There ya go!


This is a totally lazy way to make this dish.  Normally you should preheat stainless before putting food into it.  When you have a type of food that's high liquid-content, that's not really necessary. So we won't bother.

Cut the chicken and the bell peppers into large chunks, maybe two or three inches across.

Place them into the 4- or 5-quart soup pot.  Slowly add the contents of the two jars of marinara sauce.  Be careful;  it splashes.

Mix the ingredients well.  Set the stove burner on Medium-Low.  Simmer for about one hour.  Stir it periodically just to make sure nothing sticks to the bottom;  it probably won't, but stir anyway now and then.

That's it!  Just simmer for about one hour, and serve.   Just to be sure, simmer for 90 minutes.  You don't want to bring this to a full boil;  just some occasional bubbles here and there.  Medium-Low.



Don't be fooled;  this ultra-simple recipe is delicious.  You don't even know.  (You will know, when you make it.)  Sometimes the best things in life really are that simple.

The choice of sauce is somewhat important, but when you simmer the chicken and bell peppers for a while, it will turn even a mediocre marinara sauce into something better.

And that's how you make a super-easy version of Chicken Cacciatore.

If you found this article helpful or entertaining, please help me out by purchasing your cookware (or anything else) through the links on this page.  It's the only way I can keep this website going and bringing you helpful articles like this one.   Thank you in advance for your support.


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