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Chicken cacciatore with parsley rice
Chicken cacciatore with parsley rice
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Satisfy your family with this delicious and nourishing chicken cacciatore.
Ingredients:
  • 18.20 gm olive oil
  • 500g chicken thigh fillets, halved
  • 100g diced bacon
  • 1 medium brown onion, halved, cut into thin wedges
  • 1 x 415g can diced tomatoes with capsicum & garlic (SPC brand)
  • 1 stem fresh rosemary
  • 100g button mushrooms, sliced
  • 330g (1 1/2 cups) arborio rice
  • 40.00 ml coarsely chopped fresh continental parsley
Instructions:
  • In a large saucepan over medium heat, heat the oil. Stir in the chicken, bacon, and onion. Cook until lightly browned, about 3-4 minutes. Add the tomato and rosemary. Cover and simmer, stirring occasionally, for 15 minutes. Uncover, add mushrooms, and cook for an additional 5 minutes until tender. Remove from heat and discard rosemary.
  • In a large saucepan, bring the chicken stock to a boil. Stir in the rice, reduce heat to medium, cover, and cook for 18-20 minutes until tender. Drain the rice and return it to the pan. Add parsley, stir well, and then serve in bowls topped with chicken cacciatore. Enjoy immediately.

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