Chicken Cacciatore

Name: Chicken Cacciatore
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1.5 pound chicken thighs (boneless, skinless); 1.5 teaspoon salt (kosher); 0.5 teaspoon black pepper (freshly ground); 1 tablespoon olive oil; 1 yellow onion (medium, chopped); 2 clove garlic (minced); 1 red bell pepper (large, chopped); 1 green bell pepper (large, chopped); 28 ounce crushed tomatoes; 0.5 cup chicken broth (low sodium); 1 tablespoon dried oregano; 0.5 teaspoon dried thyme; 1 cup white rice (uncooked); 2 cup water

Tender chicken thighs simmered in a rich tomato sauce with bell peppers, onions, and garlic, served alongside fluffy white rice to absorb all the delicious flavors.

Prep: 15 min
Cook: 6 hr
Total: 6 hr 15 min
Servings: 2
Cuisine: Italian
Difficulty: Easy
Cost: $7.36/serving

Dietary

Dairy-Free
Nut-Free
Gluten-Free
High-Protein
High-Fiber

Ingredients

1.5 pound chicken thighs (boneless, skinless)
1.5 teaspoon salt (kosher)
0.5 teaspoon black pepper (freshly ground)
1 tablespoon olive oil
1 yellow onion (medium, chopped)
2 clove garlic (minced)
1 red bell pepper (large, chopped)
1 green bell pepper (large, chopped)
28 ounce crushed tomatoes
0.5 cup chicken broth (low sodium)
1 tablespoon dried oregano
0.5 teaspoon dried thyme
1 cup white rice (uncooked)
2 cup water

Instructions

Season the chicken thighs generously with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes per side until lightly browned, then transfer them to the slow cooker.
Add the chopped yellow onion, minced garlic, chopped red bell pepper, and chopped green bell pepper to the same skillet. Sauté for 5-7 minutes until softened, then transfer the vegetables to the slow cooker.
Pour the crushed tomatoes and chicken broth over the chicken and vegetables in the slow cooker. Stir in the dried oregano and dried thyme.
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
About 30 minutes before serving, combine 1 cup of uncooked white rice, 2 cups of water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender.
Serve the Chicken Cacciatore hot over the cooked white rice.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 998
Protein: 83.1 g
Carbohydrates: 118.5 g
Fat: 25.6 g
Fiber: 14 g
Sodium: 3193 mg
Saturated Fat: 5.7 g
Sugar: 29.7 g
Cholesterol: 289 mg