With this mouthwatering Italian recipe, we don’t have to say “Buon appetito” because you will definitely have a good appetite after tasting this delightful meal, Chef! Juicy chicken soaks up the rich, tangy vegetable & tomato stock, spiced with NOMU Italian Rub. Layered with nutritious patty pans, brussel sprouts & spinach.
Charming Chicken Cacciatore
Charming Chicken Cacciatore
with brussels sprouts, patty pans & oregano
Hands on Time: 25 - 40 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brussels Sprouts
- Chicken
- Cooked Chopped Tomato
- Free-range Chicken Pieces
- Fresh Chilli
- Fresh Chillies
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- NOMU Italian Rub
- Onion
- Onions
- Patty Pans
- Spinach
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
STEW BEGINNINGS
Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, ½ the NOMU rub, and seasoning. Place a pan over high heat. When hot, fry the chicken until browned but not cooked through, 4-7 minutes per side. Remove from the pan and set aside.
FRAGRANT CACCIATORE
Dilute the stock with 100ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the chopped chilli (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato, the browned chicken, and the diluted stock. Bring to a boil. Lower the heat and simmer until thickened and the chicken is cooked through, 10-15 minutes. At the halfway mark, stir through the patty pan pieces and the halved brussels sprouts. Add the rinsed spinach, a sweetener (to taste), and seasoning. Remove from the heat when the spinach has wilted.
WARMING MEAL
Plate up the flavoursome chicken cacciatore stew. Sprinkle over the chopped oregano. Indulge yourself!
Free-range Chicken Pieces - 2
NOMU Italian Rub - 5ml
Vegetable Stock - 7,5ml
Onion - 1
Garlic Clove - 1
Fresh Chilli - 1
Cooked Chopped Tomato - 100g
Patty Pans - 80g
Brussels Sprouts - 100g
Spinach - 20g
Fresh Oregano - 3g
STEW BEGINNINGS
Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, ½ the NOMU rub, and seasoning. Place a pan over high heat. When hot, fry the chicken until browned but not cooked through, 4-7 minutes per side. Remove from the pan and set aside.
FRAGRANT CACCIATORE
Dilute the stock with 200ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic, the chopped chilli (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato, the browned chicken, and the diluted stock. Bring to a boil. Lower the heat and simmer until thickened and the chicken is cooked through, 10-15 minutes. At the halfway mark, stir through the patty pan pieces and the halved brussels sprouts. Add the rinsed spinach, a sweetener (to taste), and seasoning. Remove from the heat when the spinach has wilted.
WARMING MEAL
Plate up the flavoursome chicken cacciatore stew. Sprinkle over the chopped oregano. Indulge yourself!
Free-range Chicken Pieces - 4
NOMU Italian Rub - 10ml
Vegetable Stock - 15ml
Onion - 1
Garlic Cloves - 2
Fresh Chilli - 1
Cooked Chopped Tomato - 200g
Patty Pans - 160g
Brussels Sprouts - 200g
Spinach - 40g
Fresh Oregano - 5g
STEW BEGINNINGS
Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, ½ the NOMU rub, and seasoning. Place a pan over high heat. When hot, fry the chicken until browned but not cooked through, 4-7 minutes per side. Remove from the pan and set aside.
FRAGRANT CACCIATORE
Dilute the stock with 300ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped chilli (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato, the browned chicken, and the diluted stock. Bring to a boil. Lower the heat and simmer until thickened and the chicken is cooked through, 15-20 minutes. At the halfway mark, stir through the patty pan pieces and the halved brussels sprouts. Add the rinsed spinach, a sweetener (to taste), and seasoning. Remove from the heat when the spinach has wilted.
WARMING MEAL
Plate up the flavoursome chicken cacciatore stew. Sprinkle over the chopped oregano. Indulge yourself!
Free-range Chicken Pieces - 6
NOMU Italian Rub - 15ml
Vegetable Stock - 22,5ml
Onions - 2
Garlic Cloves - 3
Fresh Chillies - 2
Cooked Chopped Tomato - 300g
Patty Pans - 240g
Brussels Sprouts - 300g
Spinach - 60g
Fresh Oregano - 8g
STEW BEGINNINGS
Boil the kettle. Pat the chicken dry with paper towel. Coat in oil, ½ the NOMU rub, and seasoning. Place a pan over high heat. When hot, fry the chicken until browned but not cooked through, 4-7 minutes per side. Remove from the pan and set aside.
FRAGRANT CACCIATORE
Dilute the stock with 400ml of boiling water. Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped chilli (to taste), and the remaining NOMU rub. Fry until fragrant, 1-2 minutes. Add the cooked chopped tomato, the browned chicken, and the diluted stock. Bring to a boil. Lower the heat and simmer until thickened and the chicken is cooked through, 15-20 minutes. At the halfway mark, stir through the patty pan pieces and the halved brussels sprouts. Add the rinsed spinach, a sweetener (to taste), and seasoning. Remove from the heat when the spinach has wilted.
WARMING MEAL
Plate up the flavoursome chicken cacciatore stew. Sprinkle over the chopped oregano. Indulge yourself!
Free-range Chicken Pieces - 8
NOMU Italian Rub - 20ml
Vegetable Stock - 30ml
Onions - 2
Garlic Cloves - 4
Fresh Chillies - 2
Cooked Chopped Tomato - 400g
Patty Pans - 320g
Brussels Sprouts - 400g
Spinach - 80g
Fresh Oregano - 10g
Woolies Products in this dish
