Antioxidant-rich Chicken Cacciatore
By Alana Petith (Nutrition & Dietetic Medicine student)
Cooked tomatoes and vegetables, plus bone broth provide a range of immune protective antioxidants and nutrients. When combined with the protein of the chicken, we have the necessary building blocks to keep us feeling well during the winter season.
This recipe is perfect for hiding vegetables from those who try to avoid them, by blitzing vegetables in a food processor and adding to the tomato sauce. Use any veggies leftover in your fridge — carrot, zucchini, onion and sweet potato all work well. You’ll be giving them a boost of nutrition and it tastes great!
- 500g chicken breast, diced
- 2 cloves garlic, finely diced
- 4 raw tomatoes, diced or 1 tin tomatoes
- 1-2 cups of bone broth
- 2 tbsp tomato paste
- 2 tbsp capers
- 1 red capsicum, chopped
- Brown off the chicken in a pot or high sided frying pan.
- Add in tomatoes, bone broth, tomato paste and garlic.
- Allow to simmer for 45 minutes – 1 hour so the chicken becomes tender.
- Add in capsicum and blended up vegetables and simmer for another 10 minutes.
- Add capers, salt and pepper and serve with potato or cauliflower mash.