Name: Chicken Cacciatore Rice Bowl
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Salt and ground black pepper to taste -; All-purpose flour - ½ cup; Boneless, skinless chicken thighs, cut into 1-inch pieces - 1 ½ pounds; Olive oil - 1 ½ pounds; Red bell pepper, seeded and chopped - 1 large; Yellow onion, chopped - 1 small; Garlic, minced - 2 cloves; Dry white wine - ¾ cup; Chicken broth - ¾ cup; RAGÚ® Old World Style® Traditional Sauce - 1 (24 ounce) jar; Cooked brown rice - 6 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Cacciatore Rice Bowl

1. Salt and ground black pepper to taste -

2. All-purpose flour - ½ cup

3. Boneless, skinless chicken thighs, cut into 1-inch pieces - 1 ½ pounds

4. Olive oil - 1 ½ pounds

5. Red bell pepper, seeded and chopped - 1 large

6. Yellow onion, chopped - 1 small

7. Garlic, minced - 2 cloves

8. Dry white wine - ¾ cup

9. Chicken broth - ¾ cup

10. RAGÚ® Old World Style® Traditional Sauce - 1 (24 ounce) jar

11. Cooked brown rice - 6 cups

How to cook deliciously - Chicken Cacciatore Rice Bowl

1. Stage

Mix together a large pinch of salt and pepper with the flour in a large bowl. Add the chicken pieces and toss until evenly coated with flour mixture.

2. Stage

Heat olive oil in a large skillet over medium-high heat. Cook chicken for about 4 minutes, turning well so each side is evenly browned. Remove to a plate. In the same skillet, saute the pepper, onion, and garlic until the onion is soft and translucent, about 5 minutes. Add wine and chicken broth; simmer until it is reduced by half. Finally, pour in the tomato sauce and add the browned chicken pieces. Simmer for 5 minutes, or until thickened.

3. Stage

Divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. Serve hot.