Chicken Cacciatore Rice Bowl

Chicken Cacciatore Rice Bowl

Bite-sized chunks of chicken simmered in a traditional pasta sauce with bell peppers are served over piping hot brown rice.

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
556 Calories

Recipe Instructions

Step 1
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.
Step 2
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.
Step 3
Divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. Serve hot.
Chicken Cacciatore Rice Bowl

Ingredients

  • ½ cup all-purpose flour
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • ¾ cup chicken broth
  • ¾ cup dry white wine
  • olive oil
  • 1 small yellow onion, chopped
  • 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large red bell pepper, seeded and chopped
  • 6 cups cooked brown rice

Categories

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