Chicken Cacciatore Rice Bowl

Chicken Cacciatore Rice Bowl

Chicken Cacciatore Rice Bowl

  • Prep

    15 m

  • Cook

    25 m

  • Ready In

    40 m

Recipe By:Ragu(R)
“Bite-sized chunks of chicken simmered in a traditional pasta sauce with bell peppers are served over piping hot brown rice.”

Ingredients

  • 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 Ragu(R) Old World Style(R) Traditional Sauce
  • 6 cups cooked brown rice

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.
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