Cajun Chicken Cacciatore

8 servings Total: 1 h 30 m Intermediate
5.0/5 (2)
Flavorful (just as the Cajuns can make it), creamy tomato sauce with chicken, bell pepper, garlic, and mushrooms over noodles or rice! Really simple to prepare, just requires attention to the roux and simmering.

Ingredients

8 servings
  • 2 lbs boneless chicken breast
  • 1 1/2 cups flour
  • 1/2 cup olive oil
  • 1 onion, chopped fine
  • 1 bell pepper, chopped
  • 2-3 cloves of garlic, minced fine
  • 2 (14 oz) cans chicken broth
  • 1 (16 oz) can stewed tomatoes with onion and sweet pepper
  • 1 (8 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 1 (8 oz) can mushrooms
  • 1/2 tsp dried basil
  • 2 bay leaves
  • Salt, black pepper, red pepper, garlic powder to taste
  • Fettuccini noodles
  • Parmesan cheese, grated

Step-by-Step Instructions

  1. Season chicken breasts and cut into strips. Dredge in the flour (seasoned to taste with salt, black pepper, red pepper, and garlic powder). Brown in olive oil over medium-high heat, about 5-7 minutes, turning once, until golden. Remove to drain on a paper toweled plate.
  2. Add remaining flour to oil and lightly brown over medium heat to make a light roux, stirring constantly for 5-8 minutes. Add onions, bell pepper and garlic and simmer until wilted, about 5 minutes. Add stewed tomatoes, tomato paste, tomato sauce, and mushrooms. Add cooked chicken, chicken broth, basil and bay leaves.
  3. Season to taste with salt, black pepper, red pepper and garlic powder. Cover and simmer for about 30 minutes, stirring occasionally. Serve over fettuccine noodles with Parmesan cheese sprinkled on top with a green salad and toasted garlic French bread on the side. C’est ce bon!

Common Problems and Solutions

Q: Why is my roux burning?

A: Keep the heat at medium (not high) and stir constantly. If the flour starts to darken too quickly or smell scorched, remove from heat immediately and start over.

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Thighs will add more flavor and stay moist. Just increase the simmering time to 40-45 minutes to ensure they're fully cooked through.

Q: The sauce is too thick - what do I do?

A: Add more chicken broth a half cup at a time until you reach the desired consistency. The sauce will thicken as it simmers, so it's better to err on the side of slightly thinner.

Tips and Techniques

Season your flour generously before dredging the chicken - this is where much of the flavor comes from. Don’t rush the roux; even a light roux needs constant attention. If you have time, let the finished dish sit for 10-15 minutes before serving to allow the flavors to marry.

Ingredient Substitutions

  • olive oil: vegetable oil or canola oil
  • fresh bell pepper: use the bell pepper already in the canned stewed tomatoes
  • canned mushrooms: 8 oz fresh sliced mushrooms, sautéed
  • fettuccine noodles: white rice or penne pasta

Equipment Needed

  • Large heavy-bottomed skillet or Dutch oven (for browning chicken and making roux)
  • Paper towels
  • Wooden spoon (for stirring roux)
  • Large pot (for cooking fettuccine)

Historical Context

Cacciatore means “hunter’s style” in Italian, but Louisiana cooks have made it their own by incorporating roux and Cajun seasonings, creating a fusion dish that’s been popular in South Louisiana kitchens for generations.