Chicken Cacciatore…the new Shabbat tradition!
In the past couple of months, Shabbat has become a new development in my household. But with no one having the time to cook, I’m left holding the bag! Too bad my cooking skills aren’t in it…
I have never thought of myself as an expert chef, let alone, a chef at all. So far, I’ve mastered making a killer breakfast sandwich, a great salad, and one or two hot dishes. So where does this leave our Shabbat dinner? Well, I’ll give you an inside look at what I’ve been serving! As these dishes are super simple and almost fool-proof, maybe the recipes we post can help you in creating your own Shabbat dinner, which can be much easier than you think!
Today we are cooking…
Sure it isn’t gefilte fish and matzo ball soup, but it’s what’s for dinner this Friday! And although the recipe is not extravagant, it’s actually my own and my friends and family can testify that this simple and easy dish is fantastic, and makes for the best leftovers!
- 4 boneless skinless chicken breasts cut into pieces (size at your discretion)
- 2 cans diced Italian seasoned tomatoes
- 1 can Italian seasoned tomato sauce
- 1 white onion
- 1 container of button mushrooms, cut in halves
- 1 red pepper cut into bite size pieces
- 1 can of potatoes, cut in halves.
- As much garlic as you want!
- Salt (to taste)
- Pepper (to taste)
- Preheat oven to 375 degrees Fahrenheit, convection bake.
- Layer the ingredients in a large Pyrex starting with diced tomatoes, tomato sauce, chicken, mushrooms and peppers, some pieces of potato, onion and garlic.
- Keep layering until you’ve used all of your ingredients!
- Bake in the oven for 45 minutes. Serve!
This is best served with white or basmati rice, or noodles! A great tip is to prepare this dish in advance so that the chicken can absorb all the flavours from the tomatoes and spices. You can add any other flavours you like to this dish! Some hot sauce maybe?
Let me know what you think, and what you would add to make it even better!