A back-to-basics version of a classic chicken cacciatore recipe. Chicken meat simmered with garlic, onion, green bell pepper, tomatoes, beans, and oregano. This recipe can easily be doubled. Serve over cooked noodles or rice, if desired.
For a more robust flavor, consider using bone-in chicken thighs and browning them thoroughly before adding vegetables. After sautéing the aromatics, deglaze the pan with a splash of red wine or chicken broth to add depth to the sauce. While the recipe specifies 'cooked and cubed' chicken, using freshly cooked chicken and allowing it to simmer longer with the sauce will infuse more flavor. Finish the dish with fresh basil or parsley for a bright, aromatic lift, and a pinch of red pepper flakes can introduce a subtle heat. Ensure not to over-simmer, as vegetables can become mushy; the 'constant stirring' helps distribute heat but also breaks down tomatoes faster.