This is an easy dish, perfect both for chilly nights and for when you have an abundance of vegetables. Cacciatore means “hunter” in Italian. This is the dish hunters would make from whatever was available after a day of hunting and foraging. Use any vegetables you wish—try cubed eggplant, sliced carrots, green beans, spinach, broccoli, cauliflower florets. Orzo is rice-shaped pasta, but bow ties (farfalle) also work well in this meal. For a heartier flavor, substitute dry white wine for the water plus part of the tomato liquid, and use chicken on the bone. If using fresh herbs instead of dried, use one tablespoon of each.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with olive oil.
Step 3
Scatter the onion in the pot.
Step 4
Drain the tomatoes into a large measuring cup and add water as needed to make 1 cup of liquid. Mix the tomato liquid with the herbs. Chop the tomatoes and set aside.
Step 5
Add the orzo to the pot in an even layer. Pour 3/4 cup of the herbed liquid over the orzo.
Step 6
Place the chicken on the orzo and lightly season with salt and pepper. Sprinkle with the garlic.
Step 7
Spread the tomatoes over the chicken. Layer in the squash, zucchini, and bell peppers, and season lightly with salt and pepper to taste. Pour the remaining 1/4 cup of herbed liquid over all. If using, scatter the capers on top.
Step 8
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 9
Calories: 304
Step 10
Protein: 32g
Step 11
Carbohydrates: 34g
Step 12
Fat: 4g
Step 13
Cholesterol: 75mg
Step 14
Sodium: 660mg
Step 15
Fiber: 4g
