CHICKEN CACCIATORE WITH RICE
Whenever I came home and smelled this chicken cacciatore with rice, I knew I was in for a treat.
Provided by CARTHECOOK
Categories Main Dish Recipes Chicken Chicken Cacciatore Recipes
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 319.5 calories, Carbohydrate 29.7 g, Cholesterol 64.6 mg, Fat 10.1 g, Fiber 3 g, Protein 27.4 g, SaturatedFat 1.9 g, Sodium 1217.8 mg, Sugar 5.8 g
CHICKEN CACCIATORE RICE BOWL
Bite-sized chunks of chicken simmered in a traditional pasta sauce with bell peppers are served over piping hot brown rice.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 66.7 g, Cholesterol 63.8 mg, Fat 17.5 g, Fiber 11.8 g, Protein 25.6 g, SaturatedFat 3.8 g, Sodium 520.8 mg, Sugar 1.9 g
THE CHICKEN CACCIATORE RICE BOWL
Number Of Ingredients 11
Steps:
- 1. In a large bowl mix a large pinch of salt and pepper with the flour. Dredge the chicken thigh pieces in the flour, tossing well to coat.
- 2. In a wide skillet warm a large glug of olive oil and cook the chicken for about 4 minutes, turning well so each side is evenly browned. Remove it to a plate and set aside. Add the pepper, onion, and garlic and sauté until the onion is soft and translucent, about 5 minutes. Then add the wine and simmer until it is reduced by half. Finally, pour in the tomato sauce and simmer for 5 minutes, or until thickened.
- 3. Divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. Serve hot.
CHICKEN CACCIATORE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F.
- Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
- Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
- Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
- Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
- Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
- Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
- Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
- Before serving, sprinkle on chopped fresh parsley and grated Parmesan.
CHICKEN CACCIATORE
Try Giada De Laurentiis' Chicken Cacciatore recipe, a rustic poultry-vegetable hunter's stew, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.
- In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.
- Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
CHICKEN CACCIATORE
This classic Italian dish must have hundreds of versions, all resulting in a rustic braise of chicken, aromatic vegetables and tomatoes. My version includes lots of mushrooms, both dried and fresh. You can add kale to the dish if you want to work in some leafy greens (see variation below).
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield 4 to 5 servings.
Number Of Ingredients 14
Steps:
- Place the dried mushrooms in a bowl or heat-proof glass measuring cup and pour on 2 cups boiling water. Let sit 15 to 30 minutes, until mushrooms are softened. Drain through a strainer lined with cheesecloth or a paper towel and set over a bowl. Rinse the mushrooms in several changes of water, squeeze out excess water and chop coarsely. Set aside. Measure out 1 cup of the soaking liquid and set aside.
- Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy nonstick skillet. Season the chicken with salt and pepper and brown, in batches, for 5 minutes on each side. Transfer the chicken pieces to a bowl as they are done. Pour the fat off from the pan and discard.
- Turn the heat down to medium, add the remaining oil and the onion, carrot and celery, as well as a pinch of salt. Cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, parsley, rosemary, red pepper flakes and salt to taste. Cover, turn the heat to low and cook, stirring often, for 5 minutes, until the mixture is soft and aromatic. Stir in the fresh and dried mushrooms, turn the heat back up to medium, and cook, stirring, until the mushrooms are just tender, about 5 minutes. Season with salt and pepper. Stir in the wine and bring to a boil. Cook, stirring, for a few minutes, until the wine has reduced by about half. Add the tomatoes and salt and pepper to taste. Cook over medium heat for 5 to 10 minutes, stirring often, until the tomatoes have cooked down a little and smell fragrant. Stir in the mushroom soaking liquid that you set aside.
- Return the chicken pieces to the pan and stir so that they are well submerged in the tomato mixture. Cover and simmer over medium heat for 30 minutes, until the chicken is tender. Taste, adjust seasoning and serve with pasta or rice.
Nutrition Facts : @context http, Calories 629, UnsaturatedFat 27 grams, Carbohydrate 24 grams, Fat 41 grams, Fiber 7 grams, Protein 39 grams, SaturatedFat 10 grams, Sodium 1184 milligrams, Sugar 7 grams, TransFat 0 grams
CHICKEN CACCIATORE OVER RICE
Not only is this satisfying chicken over rice easy to fix, it tastes fantastic. And it has plenty of nicely spiced sauce. -Susan Adair, Somerset, Kentucky
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 218 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 702mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
CHICKEN RICE BOWL
This chicken rice bowl recipe is so easy to toss together on a busy weeknight, and I usually have the ingredients already on hand. I start sauteing the onion and pepper first, then I prepare the instant rice. If you like, top it with some shredded sharp cheddar cheese. -Tammy Daniels, Batavia, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered, for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.
Nutrition Facts : Calories 239 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 914mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.
CHICKEN 'N RICE CACCIATORE CASSEROLE
Love one pan meals! Less clean up. This is a delicious cacciatore recipe using chicken breasts that are baked in a tomato wine sauce over rice and topped with mozzarella and Parmesan cheeses.
Provided by Marie
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 410.9, Fat 13, SaturatedFat 5.3, Cholesterol 64.8, Sodium 682.6, Carbohydrate 42, Fiber 2.5, Sugar 5.4, Protein 27.3
CHICKEN CACCIATORE WITH RICE
Provided by ReadySetEat
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Cook rice according to package directions.
- Heat oil in large skillet over medium-high heat while preparing rice. Add onion, mushroom and zucchini; cook 3 to 5 minutes, or until vegetables are crisp-tender, stirring occasionally. Add chicken; cook 5 to 7 minutes, or until chicken pieces are no longer pink inside, stirring occasionally.
- Add diced tomatoes with their liquid, the tomato paste, salt and pepper; stir. Cook for 10 minutes over low heat, stirring occasionally.
- Serve over the rice.
Nutrition Facts : @id https
CHICKEN RICE BOWL
Make and share this Chicken Rice Bowl recipe from Food.com.
Provided by Lvs2Cook
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine teriyaki sauce and sugar in measuring cup, stirring until sugar dissolves.
- Remove 3 tablespoons of mixture and set aside.
- Pour rest of marinade over chicken in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat pieces well. Marinate 15 minutes.
- Add enough water to remaining 3 tablespoons teriyaki sauce mixture to measure 2/3 cup; blend in cornstarch.
- Heat oil in large skillet over medium-high heat; add chicken and saute 5 minutes or until chicken is thoroughly cooked through. Add teriyaki sauce mixture; cook, stirring, about 1 minute, or until sauce boils and thickens slightly.
- Spoon chicken and sauce over rice in large individual serving bowls. Serve vegetables on top of rice or on the side, as desired.
Nutrition Facts : Calories 315.7, Fat 11.2, SaturatedFat 1.9, Cholesterol 109, Sodium 1577.5, Carbohydrate 13.1, Fiber 0.1, Sugar 11.4, Protein 38.3
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