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)
- all-purpose flour: 0.5 cup
- ½ pounds boneless, skinless chicken thighs: 1 piece (cut into 1-inch pieces)
- olive oil:
- red bell pepper: 1 piece (chopped)
- yellow onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- dry white wine: 0.75 cup
- chicken broth: 0.75 cup
- RAGÚ® Old World Style® Traditional Sauce: 1 jar (24 ounce jar)
- brown rice: 6 cups (cooked)
Metric Conversion
Stages of cooking
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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.
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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.
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Divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. Serve hot.
