Chicken Cacciatore with Rice Recipe

Who said Chicken Cacciatore was difficult to make? This is a simple Chicken Cacciatore recipe that you can make any weeknight when you’re looking for a tasty chicken dish in under 30 minutes.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 468kcal

Author Tom DeVincenzo

Cost 20

Equipment

Large Dutch oven

Ingredients

1 cup brown rice
1 lb boneless skinless chicken breast boneless, skinless
3 cloves garlic chopped
1 large onion chopped
1 bell peppers chopped
28 oz crushed tomatoes canned
1 cup white wine dry, crisp
2 cup chicken broth low-sodium
2 tsp basil dry or fresh
½ tsp salt
½ tsp black pepper
⅛ tsp crushed red pepper optional
12 oz tomato sauce or diced tomato optional

Instructions

Cook the rice per the instructions. Fluff with a fork, set aside and cover.
Pat the chicken dry and season with salt and pepper. Heat 2 tbsp of olive oil in a large pot or Dutch oven. Add chicken and cook for 3-4 minutes on one side and then flip.
When flipped, add the garlic, onion and pepper. Cook until the vegetables are soft. About 5 minutes.
Start ripping or cutting the chicken into little chunks. Once ripped, add the tomatoes, salt, pepper, basil, and red pepper (if using).
Bring to a boil then simmer for about 10 minutes.
Serve the chicken and sauce hot over brown rice in bowls. Sprinkle with some Parmesan cheese if you’d like!

Notes

Enjoy!

Nutrition