Galinha a Caçador – Chicken Cacciatore

I make this dish very often because it’s simple to prepare and it cooks in one deep skillet on the stove top. The chicken comes out moist,  flavorful and practically falling off the bone. Serve over pasta, potatoes or white rice.

One 4 pound chicken cut into eight pieces or 8 drumsticks and thighs (remove skin if desired)

3 tablespoons olive oil

1 small onion (diced)

2 cloves of garlic (finely minced)

1 cup Vinho Verde or Dry white wine

2 cups water

1 chicken bouillon cube

1/2 red bell pepper (chopped into small pieces)

2 small carrots (cut into small chunks)

1 can or 2 cups of chopped tomatoes

1 bay leaf

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

2 tablespoons parsley (chopped)

2 tablespoons basil (chopped)

1 pound any favorite pasta


Season the chicken with salt, pepper and garlic powder and let marinade for 20 minutes.

Heat the olive oil in a large skillet and add the chicken letting it brown for a few minutes on both sides until a golden color.

Add the wine and let it come to a boil for one minute. Add the water, and the remaining ingredients.

Stir, cover and let simmer on medium heat for about 1 hour stirring once in a while.

Cook pasta during the last 15 minutes of chicken cooking time.

Serve the chicken over the pasta and enjoy!

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