Spicy Citrus Chicken Cacciatore is a bold twist on the classic Italian dish, offering a zesty punch with every bite. The addition of fresh orange juice and zest gives this hearty meal a refreshing citrus kick that's perfect for any season.
Chicken thighs are flavorful and remain juicy after simmering. Olive oil provides a rich base for searing the chicken. Onion, red bell pepper, and yellow bell pepper add sweetness and depth. Garlic infuses the dish with a warm and savory note. Dry white wine helps deglaze the pan and adds acidity. Freshly squeezed orange juice and orange zest bring a vibrant citrus flavor. Crushed tomatoes create a robust sauce. Crushed red pepper flakes provide heat, while dried oregano adds an earthy aroma. Fresh basil introduces a hint of freshness. Kalamata olives contribute a briny touch, and a parsley garnish adds a fresh finish.
This Spicy Citrus Chicken Cacciatore pairs beautifully with a side of creamy polenta, crusty bread, or over a bed of fluffy rice to soak up the delicious sauce. A simple green salad with a light vinaigrette complements the rich flavors perfectly.
Start by heating the olive oil in a large skillet over medium-high heat. Season your chicken thighs with salt and pepper on both sides. Sear the chicken in the hot oil until the skin is golden brown, about 5 minutes per side. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the sliced onion, red bell pepper, and yellow bell pepper. Sauté them for about 5 minutes or until they start to soften. Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
Next, pour in the dry white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom — that's where all the flavor is. Once the wine has reduced slightly, stir in the freshly squeezed orange juice, orange zest, crushed tomatoes, crushed red pepper flakes, and dried oregano. Bring the mixture to a simmer.
Return the seared chicken to the skillet, nestling it into the sauce. Cover the skillet and let it simmer on low heat for about 40 minutes, or until the chicken is cooked through and tender.
Once the chicken is ready, stir in the kalamata olives and fresh basil. Allow everything to cook together for another 5 minutes to meld the flavors. Before serving, sprinkle with chopped parsley for a vibrant finish.
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