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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Printed From Allrecipes.com 4/28/2017