Chicken Cacciatore
This tender, juicy chicken cacciatore bursts with flavour in your mouth.
Chef Vicky Ratnani Chicken Cacciatore Recipe

- 1

Cooking Time

-40-45 Mins


- Medium

Preparation Time

- 30 Mins


  • 300 gm chicken boneless
  • 2 tsp black pepper powder
  • salt
  • 2 tbsp olive oil
  • 150 gm mushrooms
  • 1 sliced onion
  • 1 cup sliced yellow bell pepper
  • 1 cup sliced green bell pepper
  • 2 tbsp olive oil
  • 2 to 3 sliced garlic cloves
  • 2 tsp red chilli flakes
  • 1 cup fresh tomato puree
  • 2 to 3 tsp tomato puree
  • Crushed black pepper
  • 2 to 3 basil leaves
  • oregano
  • Fresh parsley
  • salt
  • ½ cup water
  • Basil leaves
  • olive oil


  1. 1

    Marinate chicken breasts with salt and crushed black pepper.
  2. 2

    For the sauce, heat olive oil in a pan and add the chopped mushrooms, chopped yellow and green bell peppers, chopped garlic, and red chilli flakes.
  3. 3

    Cover with a lid and cook the vegetables.
  4. 4

    Add freshly prepared tomato puree tomato puree, water, salt, crushed black pepper, and red chilli flakes.
  5. 5

    Heat oil in a fresh pan and sear the chicken breasts on both sides until light brown.
  6. 6

    Add these chicken breasts to the sauce.
  7. 7

    Add the basil leaves oregano, and fresh parsley.
  8. 8

    Cook on a low flame for 8 to 10 minutes.
  9. 9

    Garnish with basil leaves and drizzle olive oil.
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Vicky Ratnani


Give him an ingredient and he'll wow you with his imagination. Chef Vicky Ratnani's comfort in the kitchen brings even the most mundane cooking experience to life@dinner parties take on an epic grandeur and picnic brunches become terrifically fun events.

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