A classic family dinner that never gets old.
8 chicken tenders
1 tbsp. olive oil
2 onions, chopped
1 green pepper, chopped
1 clove garlic, minced
3 large tomatoes, chopped
2 cans tomato soup
2/3 c. water
3 tbsp. white or red wine (can substitute with cider vinegar)
1 tsp. salt
1/8 tsp. paprika
dash of pepper
Saute onions, garlic, and green peppers in olive oil in large pot on high heat until soft.Add tomatoes, tomato soup, water, and wine. Separately saute the chicken in olive oil for a few minutes until browned (but does not have to be fully cooked) and add it into the large pot, with seasonings. Allow to simmer for 1/2 hour until chicken is fully cooked. Serve with rice or quinoa.
– Best if consumed by the gallon.
– Do not add chunks of turkey to week old cacciatore in hopes of diversifying the taste.
– Can be eaten for breakfast the next day.