- Salt and ground black pepper to taste
- 1/2 cup all-purpose flour
- 1 1/2 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
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 (24 ounce) jar RAGĂ® Old World Style® Traditional Sauce
- 6 cups cooked brown rice
- 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.
05/23/2018
recipepes.com
Chicken Cacciatore Rice Bowl, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
