Chicken Cacciatore Rice Bowl

Name: Chicken Cacciatore Rice Bowl
Total time: 40
Yield: 6
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

Recipe by RAG from allrecipes.com

Dinner 40 Mins.

Ingredients

6 servings

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Salt and ground black pepper to taste
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½ cup all-purpose flour
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1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
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olive oil
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1 large red bell pepper, seeded and chopped
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1 small yellow onion, chopped

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2 cloves garlic, minced
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¾ cup dry white wine
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¾ cup chicken broth
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1 (24 ounce) jar RAGÚ® Old World Style® Traditional Sauce
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6 cups cooked brown rice

Instructions

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