Chicken Cacciatore Rice Bowl
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Description
Bite-sized chunks of chicken simmered in a traditional pasta sauce with bell peppers are served over piping hot brown rice.
Ingredients
- Salt and ground black pepper to taste
- ½ cup all-purpose flour
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- olive oil
- 1 large red bell pepper, seeded and chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- ¾ cup dry white wine
- ¾ cup chicken broth
- 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
- 6 cups cooked brown rice
Directions
- 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.
- 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.
- 3. Divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. Serve hot.
Nutrition Facts
serving: 6 servings
calories: 556.3 kcal
carbohydrates: 66.7 g
protein: 25.6 g
saturated fat: 3.8 g
cholesterol: 63.8 mg
sodium: 520.8 mg
fiber: 11.8 g
sugar: 1.9 g
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