chicken cacciatore rice bowl

Ingredients

• Servings: 6
• 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
• 3/4 cup chicken broth
• 1 (24 ounce) jar ragu® old world style® traditional sauce
• 6 cups cooked brown rice

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• 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 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.