recipe-1

Recipe-1 › Curries of the world › Pollo alla cacciatora

Central Italy, Italy

Pollo alla cacciatora (Chicken cacciatore)

“Hunter’s style” chicken: braised with onions, peppers, tomatoes, wine, garlic and rosemary.

Pollo alla cacciatora
Close to the base recipe Mild

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Pollo alla cacciatora. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Pollo alla cacciatora

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Chicken pieces on the bone.

From the base recipe

  • 1 Onions
  • Green chillies not used
  • 4 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · 100 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Pollo alla cacciatora

  • 400 g Tomatoes
  • 2 Red or green peppers
  • 200 g Mushrooms (optional)
  • 150 ml White or red wine
  • 3 · 2 sprigs Garlic and rosemary
  • 1 handful Olives (optional)

Leave out

  • Green chillies
  • Chilli powder
  • Turmeric
  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Pollo alla cacciatora: do thisSlice the onions and peppers; skip the chillies (a pinch of chilli flakes is fine).

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Pollo alla cacciatora: do thisBrown the chicken first in olive oil, then fry the onions and peppers in the same pan.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Pollo alla cacciatora: do thisUse the chicken.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Pollo alla cacciatora: do thisReturn the chicken and add the wine; let it bubble.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Pollo alla cacciatora: do thisAdd garlic and rosemary instead of chilli powder and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Pollo alla cacciatora: do thisAdd the tomatoes and a little water.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Pollo alla cacciatora: do thisSimmer 35–40 minutes until tender.

Serve: With polenta, pasta or bread.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

← Moschari kokkinistoAll curries on the mapPollo al chilindrón →

Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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