Chicken Cacciatore Rice Bowl Recipes

CHICKEN CACCIATORE OVER RICE

Steps:

• In a large skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes or until chicken is no longer pink. Serve with rice.

CHICKEN CACCIATORE WITH RICE

Steps:

• Heat oil in a pot over medium heat. Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened, 8 to 10 minutes. Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne. Bring to boil; cook for 5 minutes. Stir in rice.
• Cover and remove from heat. Let stand for 5 minutes. Stir before serving.

CHICKEN CACCIATORE RICE BOWL

Steps:

• 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.

CHICKEN-RICE CACCIATORE

Steps:

• Cut chicken into 1 inch pieces. Saute chicken and onion in oil in skillet until lightly browned. Add remaining ingredients, except rice; mix well. Bring to a boil, stir in rice. Cover and remove from heat. Let stand 10 minutes or until liquid is absorbed and rice is tender.

CHICKEN 'N RICE CACCIATORE CASSEROLE

Steps:

• Spread rice in bottom of lightly greased 13x9 baking dish.
• In small bowl, stir together 1 tablespoon of the parsley and all remaining ingredients except chicken and cheeses.
• Pour over rice.
• Arrange chicken on top of rice mixture.
• Bake covered at 350° degrees for 45-50 minutes.
• Uncover and sprinkle cheeses on top.
• Return to oven and bake another 5 minutes.
• Sprinkle on remaining parsley just before serving.

CHICKEN CACCIATORE RICE BOWL

Steps:

• 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.

CHICKEN CACCIATORE RICE BOWL

Steps:

• 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.