Belem Chicken Cacciatore

Ingredients
1/2 med. onion sliced thinly and separated
1 28-oz. can tomatoes chop, strain, and save juice
1 tsp each dried basil, oregano, and marjoram
2 cups orzo
4 pieces chicken, bone-in or boneless, fresh or frozen
6-10 garlic cloves peeled & chopped
1 sm. yellow squash diagonal slices
1 sm. zucchini sliced into medallions
1 sm. green pepper julienne cut
1 sm. red pepper julienne cut
2 tbsp Drained capers, optional
salt and pepper, to taste
 

1. Preheat oven to 450 degrees F. Spray the inside of a 3 1/2 or 4-quart cast iron Dtch oven and lid with olive oil.
2. Place onions in a layer inside the base of the pot. Drain tomatoes and reserve liquid. In a large measuring cup or a medium bowl, mix tomato juice with herbs and water as needed to make 2 cups of liquid. Set 1/2 cup of herbed liquid aside. Sprinkle the orzo into the pot among the onion slices. Add the herbed liquid evenly across the base.
3. Place chicken atop orzo. Lightly salt and pepper. Sprinkle with garlic. Place chopped and drained tomatoes over chicken. Pile in all other veggies in layers, beginning with squash. Salt and pepper to taste. Pour saved herbed liquid over all.
4. Cover and bake for 53 minutes, or until 3 minutes after the aroma wafts from the oven. Be sure that the chicken is completely cooked before eating any ingredients from the pot.
Notes
Orzo is rice-shaped pasta. Butterfly or bowtie pasta also work well in this meal.

 

 

 

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