Ingredients

• Salt and ground black pepper to taste
• 0.5 cups all-purpose flour
• 1.5 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
• 0.75 cups dry white wine
• 0.75 cups chicken broth
• 1 , 24 ounce
• 6 cups cooked brown rice

Instructions

1. 1 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.
2. 2 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.
3. 3 Divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. Serve hot.

Nutrition per serving