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Chicken Cacciatore Rice Bowl
Chicken Cacciatore Rice Bowl
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Succulent chicken chunks in savory pasta sauce with bell peppers over fluffy brown rice.
Ingredients:
  • Salt and ground black pepper to taste
  • 0.5 cup all-purpose flour
  • 1.5 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
  • 0.75 cup dry white wine
  • 0.75 cup chicken broth
  • 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
  • 6 cups cooked brown rice
Instructions:
  • In a large bowl, combine a generous pinch of salt and pepper with the flour. Add the chicken pieces and mix until they are coated evenly with the flour mixture.
  • In a large skillet over medium-high heat, heat olive oil. Sear chicken for 4 minutes, ensuring both sides are evenly browned. Transfer to a plate. In the same skillet, saute pepper, onion, and garlic until onion is soft, about 5 minutes. Stir in wine and chicken broth; simmer until reduced by half. Add tomato sauce and return chicken to the skillet. Simmer until thickened, about 5 minutes.
  • Ladle the chicken cacciatore over the individual bowls of fluffy rice and serve immediately.

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