Chicken Cacciatore with Rice

Instructions

1. 1Pat the about 680 g 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 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 1.27 cm pieces, and the 2 medium Bell Peppers, also chopped into 1.27 cm 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 about 790 g 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 about 680 g 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 74°C.
6. 6Serve the chicken cacciatore spooned generously over the 4 cups Cooked White Rice.

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