Chicken Cacciatore Rice Bowl Recipes

CHICKEN CACCIATORE RICE BOWL

Chicken Cacciatore Rice Bowl image

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

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

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

CHICKEN CACCIATORE WITH RICE

Chicken Cacciatore with Rice image

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

Ingredients

3 tablespoons vegetable oil
1 ½ pounds skinless, boneless chicken breasts, cut into strips
½ cup chopped onion
2 cloves garlic, minced
1 (28 ounce) can whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 cup green bell pepper strips
2 teaspoons salt
½ teaspoon dried basil
⅛ teaspoon cayenne pepper
1 ½ cups uncooked instant 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.

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 RICE BOWL

Chicken Rice Bowl image

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

Ingredients

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 teaspoons olive oil
1 package (9 ounces) ready-to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 teaspoon dried basil
1 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper

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 CACCIATORE OVER RICE

Chicken Cacciatore Over Rice image

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

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
1 medium onion, sliced and separated into rings
1 medium green pepper, julienned
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
2 teaspoons garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
Hot cooked 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.

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 'N RICE CACCIATORE CASSEROLE

Chicken 'n Rice Cacciatore Casserole image

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

Ingredients

1 1/4 cups uncooked rice
2 tablespoons chopped fresh parsley
1 (14 1/2 ounce) can chicken broth
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced mushrooms
1/2 cup water
1/2 cup dry white wine
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 teaspoon dried basil
1 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/4 teaspoon black pepper
6 chicken breast halves
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese, grated

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

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