Chicken Cacciatore with Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tablespoons Olive Oil
• 1 medium Onion
• 2 medium Bell Peppers (mixed colors)
• 4 cloves Garlic
• 28 oz Canned Crushed Tomatoes
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 cup Chicken Broth
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 4 cups Cooked White Rice

Instructions

1. 1Pat the 1.5 lbs Chicken Thighs dry with paper towels. Season them evenly on all sides with the 1 teaspoon Salt and the 0.5 teaspoon Black Pepper.
2. 2Heat the 2 tablespoons Olive Oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it shimmers, about 375°F (190°C). Carefully place the seasoned chicken thighs into the hot oil. Brown the chicken on all sides until golden brown, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
3. 3Add the 1 medium Onion, chopped into 1/2-inch pieces, and the 2 medium Bell Peppers, also chopped into 1/2-inch pieces, to the same pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the 4 cloves Garlic, minced, and cook for 1 minute more until fragrant, stirring constantly.
4. 4Pour in the 28 oz Canned Crushed Tomatoes, stir in the 1 teaspoon Dried Oregano and the 1 teaspoon Dried Basil. Add the 1 cup Chicken Broth and stir everything together. Bring the sauce to a gentle simmer.
5. 5Return the browned 1.5 lbs Chicken Thighs to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 30-40 minutes. The chicken is cooked through when it is tender and reaches an internal temperature of 165°F (74°C).
6. 6Serve the chicken cacciatore spooned generously over the 4 cups Cooked White Rice.

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