eCook Meal
CHICKEN CACCIATORE
with green olives, bell peppers & bulgur wheat
A speedy, sophisticated take on the rustic, Italian “hunter” stew. Layered with flavour and brimming with wholesome veg, it’s a deliciously perfect antidote to the chilly weather outside.
Serving guide
Choose your portion size.
MARINADE & BULGUR WHEAT
Boil a full kettle. Pat the Chicken dry with some paper towel. Place in a bowl with half of the Italian Rub and a drizzle of oil. Toss to coat, and set aside to marinate. Using a shallow bowl, submerge the bulgur wheat in 200ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes.
SEEDS & CHARRED PEPPERS
Place the sunflower seeds in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and set aside to cool until serving. Return the pot to a high heat with a drizzle of oil. When hot, fry the diced pepper for 1-2 minutes until lightly charred but still crunchy. Remove from the pot on completion and set aside.
MAKE YOUR CACCIATORE SAUCE
Return the pot to a medium heat with another drizzle of oil. When hot, add the sliced celery and sauté for 2-3 minutes until soft and translucent. Add the grated Garlic and the remaining Italian Rub and fry for about a minute until fragrant. Add the cooked chopped tomatoes, vegetable stock, and 85ml of boiling water. Bring to the boil. Then, lower the heat and simmer for 5-8 minutes until thickened and reduced by a quarter.
BOOST YOUR BULGUR
When the bulgur wheat is cooked, fluff up with the fork. Stir through the chopped Parsley, toasted sunflower seeds, and a drizzle of olive oil. Season to taste.
FINISH UP
Once the cacciatore has reduced, add in the marinated Chicken mini fillets, pop on the lid, and simmer for 4-6 minutes until cooked through. Stir through the rinsed baby spinach and cook until wilted. On completion, add in the charred yellow pepper and chopped olives. Add a sweetener of choice and seasoning to taste. Remove from the heat.
TUCK IN!
Plate up some herby bulgur wheat and top with the saucy Chicken cacciatore. Scrumptious!
MARINADE & BULGUR WHEAT
Boil a full kettle. Pat the Chicken dry with some paper towel. Place in a bowl with half of the Italian Rub and a drizzle of oil. Toss to coat, and set aside to marinate. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes.
SEEDS & CHARRED PEPPERS
Place the sunflower seeds in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and set aside to cool until serving. Return the pot to a high heat with a drizzle of oil. When hot, fry the diced pepper for 2-3 minutes until lightly charred but still crunchy. Remove from the pot on completion and set aside.
MAKE YOUR CACCIATORE SAUCE
Return the pot to a medium heat with another drizzle of oil. When hot, add the sliced celery and sauté for 2-3 minutes until soft and translucent. Add the grated Garlic and the remaining Italian Rub and fry for about a minute until fragrant. Add the cooked chopped tomatoes, vegetable stock, and 125ml of boiling water. Bring to the boil. Then, lower the heat and simmer for 5-10 minutes until thickened and reduced by a quarter.
BOOST YOUR BULGUR
When the bulgur wheat is cooked, fluff up with the fork. Stir through the chopped Parsley, toasted sunflower seeds, and a drizzle of olive oil. Season to taste.
FINISH UP
Once the cacciatore has reduced, add in the marinated Chicken mini fillets, pop on the lid, and simmer for 4-6 minutes until cooked through. Stir through the rinsed baby spinach and cook until wilted. On completion, add in the charred yellow pepper and chopped olives. Add a sweetener of choice and seasoning to taste. Remove from the heat.
TUCK IN!
Plate up some herby bulgur wheat and top with the saucy Chicken cacciatore. Scrumptious!
MARINADE & BULGUR WHEAT
Boil a full kettle. Pat the Chicken dry with some paper towel. Place in a bowl with half of the Italian Rub and a drizzle of oil. Toss to coat, and set aside to marinate. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes.
SEEDS & CHARRED PEPPERS
Place the sunflower seeds in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and set aside to cool until serving. Return the pot to a high heat with a drizzle of oil. When hot, fry the diced pepper for 2-3 minutes until lightly charred but still crunchy. Remove from the pot on completion and set aside.
MAKE YOUR CACCIATORE SAUCE
Return the pot to a medium heat with another drizzle of oil. When hot, add the sliced celery and sauté for 2-3 minutes until soft and translucent. Add the grated Garlic and the remaining Italian Rub and fry for about a minute until fragrant. Add the cooked chopped tomatoes, vegetable stock, and 125ml of boiling water. Bring to the boil. Then, lower the heat and simmer for 5-10 minutes until thickened and reduced by a quarter.
BOOST YOUR BULGUR
When the bulgur wheat is cooked, fluff up with the fork. Stir through the chopped Parsley, toasted sunflower seeds, and a drizzle of olive oil. Season to taste.
FINISH UP
Once the cacciatore has reduced, add in the marinated Chicken mini fillets, pop on the lid, and simmer for 4-6 minutes until cooked through. Stir through the rinsed baby spinach and cook until wilted. On completion, add in the charred yellow pepper and chopped olives. Add a sweetener of choice and seasoning to taste. Remove from the heat.
TUCK IN!
Plate up some herby bulgur wheat and top with the saucy Chicken cacciatore. Scrumptious!
MARINADE & BULGUR WHEAT
Boil a full kettle. Pat the Chicken dry with some paper towel. Place in a bowl with half of the Italian Rub and a drizzle of oil. Toss to coat, and set aside to marinate. Using a shallow bowl, submerge the bulgur wheat in 800ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes.
SEEDS & CHARRED PEPPERS
Place the sunflower seeds in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and set aside to cool until serving. Return the pot to a high heat with a drizzle of oil. When hot, fry the diced pepper for 3-4 minutes until lightly charred but still crunchy. Remove from the pot on completion and set aside.
MAKE YOUR CACCIATORE SAUCE
Return the pot to a medium heat with another drizzle of oil. When hot, add the sliced celery and sauté for 3-4 minutes until soft and translucent. Add the grated Garlic and the remaining Italian Rub and fry for about a minute until fragrant. Add the cooked chopped tomatoes, vegetable stock, and 180ml of boiling water. Bring to the boil. Then, lower the heat and simmer for 10-12 minutes until thickened and reduced by a quarter.
BOOST YOUR BULGUR
When the bulgur wheat is cooked, fluff up with the fork. Stir through the chopped Parsley, toasted sunflower seeds, and a drizzle of olive oil. Season to taste.
FINISH UP
Once the cacciatore has reduced, add in the marinated Chicken mini fillets, pop on the lid, and simmer for 4-6 minutes until cooked through. Stir through the rinsed baby spinach and cook until wilted. On completion, add in the charred yellow pepper and chopped olives. Add a sweetener of choice and seasoning to taste. Remove from the heat.
TUCK IN!
Plate up some herby bulgur wheat and top with the saucy Chicken cacciatore. Scrumptious!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R244.55
for 4 servings · R61.14 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cooked Chopped Tomato needs 800 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 53% of packR24.00
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Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
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Celery Stick needs 4Carrot & Celery Fingers 200 g R26.99 · whole pack (size can't be divided)R26.99
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Baby Spinach needs 160 gBaby Spinach 400 g 400 g at R49.99 · 40% of packR20.00
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Bulgur Wheat needs 400 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Pitted Green Olives needs 160 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 65% of packR58.77
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Fresh Parsley needs 8 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 5% of packR3.04
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Free-Range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Whole Yellow Peppers needs 2Single Yellow Pepper R18.99 · whole pack (size can't be divided)R18.99
Not in the Woolies basket — source these elsewhere:
- NOMU Italian Rub
Shopping
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Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for CHICKEN CACCIATORE?
The preparation time for CHICKEN CACCIATORE with green olives, bell peppers & bulgur wheat is between 15 and 25 minutes.
What is the total time required to make CHICKEN CACCIATORE with green olives, bell peppers & bulgur wheat?
The total time required to make CHICKEN CACCIATORE with green olives, bell peppers & bulgur wheat is between 30 and 45 minutes.
How many servings does CHICKEN CACCIATORE provide?
4 servings
What are the main ingredients in CHICKEN CACCIATORE?
Baby Spinach, Bulgur Wheat, Celery Stalks, Chicken, Garlic, NOMU Italian Rub, Parsley, Pitted Green Olives, Sunflower Seeds, Tomato, Vegetable Stock, Whole Yellow Pepper
What is the nutritional information of CHICKEN CACCIATORE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare CHICKEN CACCIATORE?
MARINADE & BULGUR WHEAT: Boil a full kettle. Pat the chicken dry with some paper towel. Place in a bowl with half of the Italian Rub and a drizzle of oil. Toss to coat, and set aside to marinate. Using a shallow bowl, submerge the bulgur wheat in 400ml of boiling water and add a drizzle of oil. Gently stir through with a fork, cover with a plate, and set aside to steam for 15-20 minutes. SEEDS & CHARRED PEPPERS: Place the sunflower seeds in a large pot over a medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pot and set aside to cool until serving. Return the pot to a high heat with a drizzle of oil. When hot, fry the diced pepper for 2-3 minutes until lightly charred but still crunchy. Remove from the pot on completion and set aside. BOOST YOUR BULGUR: When the bulgur wheat is cooked, fluff up with the fork. Stir through the chopped parsley, toasted sunflower seeds, and a drizzle of olive oil. Season to taste. TUCK IN!: Plate up some herby bulgur wheat and top with the saucy chicken cacciatore. Scrumptious! FINISH UP: Once the cacciatore has reduced, add in the marinated chicken mini fillets, pop on the lid, and simmer for 4-6 minutes until cooked through. Stir through the rinsed baby spinach and cook until wilted. On completion, add in the charred yellow pepper and chopped olives. Add a sweetener of choice and seasoning to taste. Remove from the heat. MAKE YOUR CACCIATORE SAUCE: Return the pot to a medium heat with another drizzle of oil. When hot, add the sliced celery and sauté for 2-3 minutes until soft and translucent. Add the grated garlic and the remaining Italian Rub and fry for about a minute until fragrant. Add the cooked chopped tomatoes, vegetable stock, and 125ml of boiling water. Bring to the boil. Then, lower the heat and simmer for 5-10 minutes until thickened and reduced by a quarter.
What should be prepared from my kitchen to make CHICKEN CACCIATORE?
Baby Spinach, Bulgur Wheat, Celery Stalks, Chicken, Garlic, NOMU Italian Rub, Parsley, Pitted Green Olives, Sunflower Seeds, Tomato, Vegetable Stock, Whole Yellow Pepper
How many calories does CHICKEN CACCIATORE have?
calories
How much fat content does CHICKEN CACCIATORE have?
grams