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Smoked chicken cacciatore

post #1 of 19
Thread Starter 
Well seeing Vlaps sammies made my tummy growl and I hadn't cooked yet today I had to throw something together before I staved to death! So I poked around the fridge trying to find leftovers and this is what I came up with.

Not alot of pictures as the chicken was leftover smoked legs from last nights smoke and dinner and I didn't take pictures for posting just my log. So I'll make up for it today.icon_rolleyes.gif

First picture chicken legs/thighs, brined for aout 3 hours in my cheeseball cantainer with 1 gallon of water, 1/3 cup salt, 1 tablespoon garlic powder, 1 tablespoon, onion powder 1 tablespoon of cajun spice. Smoked for about 2.5 hours at 350 to 375 degrees using orange and hickory wood.

Second picture just another batch of smoke stuffed peppers, smoked about 2.5 hours with the chicken parts

Third picture Smoked Chicken Cacciatore
post #2 of 19
Looks great debi. Did you smoke the peppers at 325 too?
post #3 of 19
Sigh... don't mess with my cacciatore'. I'm not too far gone I guess... And if ya smoke scaloppini, I'm calling Vito! ;{)

Altho cacciatore' DOES mean "hunting style" Hmm...
post #4 of 19
Thread Starter 
Here's how I make it:

Take smoked chicken, remove skin and cut it off the bone and slice in strips.

Add a few teaspoons of EVOO in saucepan, heat it up and throw in chicken.

Spinkle on your favorite spices - my are salt, pepper, basil, garlic, onion, Italian seasoning, Oregano and of course more cajun spice.

Heat it up and brown it some. Picture one.

Next add stuff for sauce. 1 quart stewed tomatoes diced up, 1 pint tomato sauce (just boiled down tomatoes with basil - Hunts is pretty good), a handful of sliced mushrooms, 1 small thinly sliced onion separated, 1/2 diced red and green sweet pepper, 3 bay leaves, and another bunch of sprinkled basil, garlic, onion, Italian seasoning, Oregano and of course more cajun spice. Don't ask me to measure it doesn't come out right when I try just sprinkle - stir, wait, taste and maybe add more if you want. Picture two.

Cook it up for at least 20 minutes (all day is better if you have time but this is my quick and dirty sauce I'm staved! Stir it up every now and then and taste it. When it taste right - grate some cheese into the pot. I like romano and parmesian and always have then in the house. Just shave off a hunk of each and throw in the grater and go for it.

Plate it up - I grew up eatting pasta in a bowl. Everyone in my family eats pasta in a bowl. In fact this is an pasta bowl made in Italy so they must do it too. Last picture is the chicken cacciatore with grated cheese ready to eat!

As my beloved Mama would say ... mangia buono!

or in english Eat it'sa goud!
post #5 of 19
Oh great now my tummy is growlin. That looks gooooooood. Just threw it togather, man I got a long way to go.
post #6 of 19
Thread Starter 
Ron - Yep everything went in at once, peppers came out last.
post #7 of 19
That looks good, Debi. PDT_Armataz_01_37.gif

I've never made chicken cacciatore, but seeing those picture makes me think it's something I need to try.

Hmmm, I think I have a smoked chicken quarter still in the fridge. icon_smile.gif
post #8 of 19
MMmmm, looks good Debi!PDT_Armataz_01_34.gif
post #9 of 19
Wow, that looks good. Great idea for my leftovers.
post #10 of 19
Thought so. I had some meatloaf and some stuffed peppers I was doing yesterday and the stuffed peppers took forever, long after the meatloaf was done. By the time the meat in the peppers was cooked the peppers were overdone.
post #11 of 19
Looks great Debi, as usualicon_cool.gif
post #12 of 19
Oh Debi, Once again you tantalize my taste buds. Thanks for the recipe. It is a must do.
post #13 of 19
Thread Starter 
Ron -

Always put my peppers near the top of the Smoke Vault seem to cook quicker and moister. Thick peppers? I don't always do them completely done so I can still reheat and have crispy peppers later.
post #14 of 19
I always cook the meat before stuffing ... my personal favorite is smoked or grilled garlic sausage from a local butcher, mixed with spaghetti sauce, basmati rice, diced Jalapeño and what ever cheese I have on hand. With the meat cooked ahead, I can smoke the peppers empty for an hour, then stuff them and place them back on the smoker until the pepper has reached the desired degree of doneness.
Sorry ... I got a little long winded there.... icon_eek.gif
post #15 of 19
You sure have a flair for being creative, not only with your mind, but taste buds also!
post #16 of 19
Thread Starter 
PAul - doesn't the pre cooked hamburg get dry when smoked? Hmmm chopped stewed tomato would fix that ...
post #17 of 19
I seldom use hamburg anymore, prefering bulk garlic sausage and mixed with enough sauce and cheese to keep it moist. Also, I don't use much rice ... if I wanted a lot of rice, I'd buy some commercial stuffed peppers.
Take a look at my previous thread with Q-view http://www.smokingmeatforums.com/for...ead.php?t=8549
Standing them up looks great, but cutting them lenghwise is a lot less work ... and I find they taste the same .... icon_smile.gif
post #18 of 19
Thread Starter 
They do look good and I often only eat half a pepper maybe I'll try that next.
post #19 of 19
Just wanted to say thanks for posting this. I was wondering what to do with some leftover chicken I had smoked. Tried this out tonight and it was wonderful. Wife loved it. She said it was a must to do again.PDT_Armataz_01_37.gif
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