RAGÚ® Recipe ⤞ Chicken Cacciatore Rice Bowl

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
• ½ cup all-purpose flour
• 1 ½ 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
• ¾ cup dry white wine
• ¾ cup chicken broth
• 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
• 6 cups cooked brown rice

Cooking 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.

Nutrition Facts

• calories556.3
• carbohydrateContent66.7 g
• cholesterolContent63.8 mg
• fatContent17.5 g
• fiberContent11.8 g
• proteinContent25.6 g
• saturatedFatContent3.8 g
• sodiumContent520.8 mg
• sugarContent1.9 g