Bite-sized chunks of chicken simmered in a traditional pasta sauce with bell peppers are served over piping hot brown rice.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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

Nutrition Facts

556 calories; 17.5 g total fat; 64 mg cholesterol; 521 mg sodium. 66.7 g carbohydrates; 25.6 g protein; Full Nutrition

Reviews (1)

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Most helpful positive review

Rating: 5 stars
11/28/2018
Molto Bene! Delicious easy one skillet cacciatore. Read More
1 Ratings
  • 5 star values: 1
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Rating: 5 stars
11/28/2018
Molto Bene! Delicious easy one skillet cacciatore. Read More
Rating: 5 stars
11/28/2018
Molto Bene! Delicious easy one skillet cacciatore. Read More