California Chicken Cafe Hot Potatoes Recipe [2021]
Sebrina Lobianco
This Chicken Cacciatore recipe is an easy throw-together-meal with the most delicious sauce full of incredible flavours! Garlic, bell peppers, onions, carrots and olives swimming in a rustic tomato Cacciatore sauce, simmering and soaking into juicy chicken thighs until they fall off the bone and melt in your mouth!
This is a delicious and authnetic recipe. White wine works just as well as red, depending on your mood and what you have on hand. To those suggesting that it takes two hours to prepare, I would suggest multi-tasking: cut your onions and carrots while the chicken browns. Cut your garlic and mushrooms while the onions and carrots wilt. And so on.
Winner winner chicken dinner!! Made this last night with a small cheat, I had a container of purchased fresh Neapolitan Tomato sauce and added this instead of any of the tomato components, Husband asked if I could make a larger portion next time. Really great flavors, deep, rich and lovely. Served with mashed potatoes. Have praised and shared widely, Thank you.
Plan on having the Pastor and his mother over for dinner . I love him but he is very hard to cook for.. Not much that he will eat..Vegetables are a no no except raw carrots potatoes and green beans He does like chicken cacciatore and I have been searching for a recipe for ever . This sounds yummy and I am sure he will love it. I know that I will. Thank you so much. Subscribed to your site and looking forward to more recipes.
I love red wine! Any of your favorite flavor of red wine that you have is perfect for this recipe. You are not adding a lot but just enough to have that added sweetness and flavor in this chicken. Thanks so much for following along with me! Enjoy your chicken!
This chicken cacciatore recipe looks wonderful; however, I did notice it has a lot of cholesterol in it. I am hoping using boneless, skinless chicken breasts will create a less cholesterol-heavy dish. Will have to try it! While we are trying to reduce carbos, as most of us should, we still have to watch the fats!
This recipe turned out great! I made extra and froze the sauce, to which i will add chicken later. I added a fair amount (1/2 cup) of sugar to balance the acid and tannins of the tomatoes and red wine. I also added leeks in addition to the onions, and used chicken drums. Finally, I used kalamata olives in a hot pepper infused oil from grocery store. (By the way, for your posters, the alcohol in wine (or any liquor) is eliminated in the heat of cooking.)
This was absolutely amazing. I made a few substitutions because of what I already had on hand: 11 chicken drumsticks instead of 6 thighs, kalamata and green olives instead of black, and omitted the tomato paste to ensure there was adequate sauce because I increased the amount of chicken. Served it over a side of seasoned roasted thin-skinned potatoes which baked in the oven for the same time the chicken simmered on the stove. Would definitely make it again, for guests.
I cook a lot for my husband. He sometimes will say how much he liked a certain dinner. This one was one of those times. He loved it. I used a rotisserie chicken with this recipe and shredded my own Gouda cheese. Probably more than a cup.
Great post! Thank you for the stellar write-up and for recommending us to your friends. We really appreciate it. Just to set the record straight: there is no crack in our salad dressings. The only addictive properties contained in said dressings are super fresh ingredients and a lot of love! Thank you for your support and we look forward to seeing you again soon!
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These roasted potatoes turned out so good! Crispy on the outside, so creamy on the inside! I used Yukon gold potatoes and lemon rosemary salt. I did turn my oven up to 450 for the second half of the oven time. Hubby and kiddo loved them too. Will absolutely make these again! Thank you for this amazing recipe!
This is a very good recipe! I followed the advice and bought the recommended coconut milk and paste and it tastes better than that of my favorite restaurant. The second time I made it, I substituted the coconut milk for cream. I also cooked the potatoes in the sauce. I simply added the potatoes before the rest of the vegetables and allowed it to cook until near fork ender. I proceeded to add the rest of the veggies and finished following the recipe. This is a matter of personal taste, the recipe is very good as is :)
Made this last night and it was so so good. I was a little skeptical that the chicken could cook that quickly, but I sliced it really really really thin as directed and it came out perfect. Mine was a tad thin so I add some cornstarch to a cup and spooned some of the coconut curry liquid in to the cup at the end to make a slurry and it helped, but next time I will use the suggested coconut milk which others have said make all the difference. Thank you for this really delicious recipe, it tasted just like the one that made me fall in love with yellow curry to start with :)
-I always prefer recipes that give me the actual weights of vegetables in addition to the number of vegetables. This makes it easier to scale recipes based on what I have or to make substitutions. I used baby potatoes sliced in half rather than Yukons.
Great recipe! I tweaked it slightly by using shrimp instead of chicken. I also used palm sugar in place kd regular sugar and added shrimp bouillon and red bell pepper. It came out excellent however! Will absolutely make again and again!
Love this curry recipe!! Have made it so many times now and did buy the curry paste and coconut milk from Amazon as you suggested. I also cook my potatoes (regular or sweet potatoes) in the sauce. We like using a lot a different vegetables in there like, mushrooms, peppers, cauliflower, broccoli. We have also used shrimp instead of chicken, but my preference is chicken. We also serve with lime wedges. Thanks for the awesome recipe.
What I always wonder is this: What, in other countries, passes for or is attributed as being "authentic American cuisine?" The only things I ever come up with are Southern American dishes (country fried steak & chicken, buttermilk biscuits, etc.) What scares me is that if you look through a lot of recipe sites, there is an overabundance of casseroles. I sure hope that isn't all we're known for...
1/4 chicken white is the most popular menu item at California Cafe. A breast and wing that goes well with either the hot or cold sides. With white or whole-wheat pita bread, the moist and delicious chicken is served. It can be used with orange squash that has just been steam-cooked. It is very filling and fat-free. The hot red potatoes with sautéed onions, garlic, and seasonings are another delectable side dish that goes well with your mouth-watering tempting 1/4 chicken white.
Of course not! Feel free to use any shredded chicken for this recipe. If cooking the chicken yourself, use boneless skinless chicken breasts and shred it yourself using two forks or a hand mixer (try it, you will be amazed). You can also use the canned chicken from Costco, which I love! Linked here in my Macro Friendly Costco Haul. If you use shredded chicken or boiled chicken I suggest you add rotisserie seasonings to your chicken prior to combining it as it will be bland. A good spice combination would be salt, pepper, paprika, garlic powder, thyme and onion powder.
Rotisserie Chicken: you can substitute with any boneless, skinless shredded chicken breast. See the note above regarding seasonings. Rotisserie chicken makes this recipe quick and easy to prep.
Hi Jen
Several years ago I worked on Faraday Ave in Carlsbad and we used to have Breakfast Burritos for breakfast from a cafe (I think on Rutherford but not sure). These Burritos were to die for and had a very dominant garlic infusion!
I have dreams about them still after all these years.
Are you familiar with them or do you have comparable recipes with a heavy duty garlic element?
I will definitely give your recipes a try.
Cheers
Paul