Chicken Cacciatore Rice Bowl recipe

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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

Nutrition Info

556.3 calories
carbohydrate: 66.7 g
cholesterol: 63.8 mg
fat: 17.5 g
fiber: 11.8 g
protein: 25.6 g
saturatedFat: 3.8 g
servingSize: -
sodium: 520.8 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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