Saturday, January 5, 2013

Cook like a Ninja! Making Chicken Cacciatore in the Ninja 3 in 1 cooking system

I recently purchased a Ninja 3 in 1 cooking system and so far I am in love with it. I can make anything in it and most of my regular recipes come out tasting better in the Ninja than in the oven or on the stove top. My review of the Ninja is coming soon but in the meantime here is my recipe for yummy chicken cacciatore.

I hope your family enjoys it as much as mine did (we're making it for dinner again two nights in a row) and please let me know if you try the recipe.

Cheers and bon appetit!


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Chicken cacciotore

6 chicken drumsticks or 4 thighs (skin on bone in)*
1 tbsp extra virgin olive oil
1 yello onion chopped into 1 inch chunks
2 bell peppers chopped (I used green but one green and one yellow, orange or red would be great too)
1 28 oz can of crushed tomatoes
2 tbsps Italian seasoning (If you don't have Italian seasoning you can use 1/2 tbsp each of Rosemary, oregano thyme and basil)
4 cloves of garlic minced
1/2 cup of white wine (chardonnay, pinot grigio or even sauvignon blanc)
1 tsp of kosher salt
1 tsp of freshly ground black pepper
1/2 teaspoon garlic powder
1 tbsp fresh or dried parsley
4 cups of water
2 cups of rice (brown or white, I personally use a mix of the two so my kids will eat it but still get the health benefits of the brown rice, as an added bonus the brown rice helps fill them up faster than just white rice.)

Turn to stove top setting high add the olive oil to the pan and let heat 2-3 minutes

Sprinkle all chicken pieces with salt, pepper and garlic powder and place in the Ninja skin side down first. Let the chicken cook 5-7 minutes or until the skin has a nice golden brown color and turn over to brown on both sides. Remove the chicken from the pot.

Add the onions and bell pepper to the pot and cook until the onion is translucent. Add the garlic and cook 15-30 seconds until garlic becomes aromatic.

Add the rice, tomatoes, wine, Italian seasoning,water and chicken with the chicken going into the pot last.

Put the lid on and switch to the oven setting and cook at 375 for 30-40 minutes. You'll know its ready when the chicken easily comes off the bone and the rice is soft.

Sprinkle with parsley and you can add more salt to taste and you're done!

*You could also use boneless skinless chicken I'm going to try it next time just remember to reduce the cooking time by 10-15 minutes

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  1. Sounds good, I am going to try this recipe!

  2. Thanks! I'm going to try your recipe as well. Looks yum.