Name: Chicken Cacciatore Rice Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: Salt and ground black pepper to taste; 0.5 cup all-purpose flour; 1.5 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; 0.75 cup dry white wine; 0.75 cup chicken broth; 1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce; 6 cups cooked brown rice

Ingredients

Instructions

Step 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.
Step 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.
Step 3

Divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. Serve hot.

Enjoy your meal!