Preparation is relatively easy, but the longer chicken cacciatore simmers the better. It's excellent for leftovers and easy to adjust/add to.
-1lb chicken breast or thighs (thighs are more flavorful)
-Bell peppers, I like to use at least two
-Onions, one large one works
-Garlic, oregano, basil, basically all your Italian herbs work here
-Cut your chicken into cubes, then brown it in a pan. For the pan, I recommend one that's halfway to a pot with a lid. Or you can just use a decent pot.
-Cut up your peppers and onions, throw them in with a garlic clove (if using that instead of a powdered garlic).
-While doing that, put your tomato in a bowl and take out your repressed rage on it. Smash it to bits. (If pressed for time and/or rage, you can probably get something similar in a can or just use a food processor. It's not a paste, though, definitely not a paste.)
-Add in crushed tomato, and half a can of tomato paste. Add in herbs and spices. Turn it down to a simmer, cover, and stir occasionally.
-Leave it to simmer for a while. Do your dishes, do a little dance, I personally recommend 45min of simmering but it's probably good after half an hour. Do a taste test if you want- there should basically be a thin tomato sauce that everything is basking in and all the flavor should be infused into the chicken and veggies.
-Enjoy. Put the leftovers away, and appreciate the fact that the longer it simmers the better it is. Bonus points, it's pretty vegetable heavy. You can also put some nice mozzarella on top and eat with a bread roll. If you want more veggies, you may be able to incorporate stuff like broccoli or eggplant.
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