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 caloriescarbohydrate: 66.7 gcholesterol: 63.8 mgfat: 17.5 gfiber: 11.8 gprotein: 25.6 gsaturatedFat: 3.8 gservingSize: -sodium: 520.8 mgsugar: 1.9 gtransFat: : -unsaturatedFat: : -
Directions Chicken Cacciatore Rice Bowl
Directions
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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.
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.
Divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. Serve hot.