Dairy-Free Chicken Cacciatore with Brown Rice

Instructions

1. 1Pat dry the about 680 g of chicken thighs. Season them evenly with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper.
2. 2Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 205°C / 200°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, and the 2 medium bell peppers, seeded and chopped into 2.54 cm pieces, to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant.
4. 4Stir in the about 790 g can of diced tomatoes (undrained), the 2 tablespoons of tomato paste, the 1 teaspoon of dried oregano, the 1 teaspoon of dried basil, and the 1 cup of chicken broth. Stir everything together until the tomato paste is well combined.
5. 5Return the browned chicken thighs to the pot, nestling them into the sauce. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the chicken is cooked through and tender. The chicken is done when it reaches an internal temperature of 74°C.
6. 6While the chicken is simmering, measure the 1 cup of brown rice into a medium saucepan. Add 2 cups of water and a pinch of salt (optional, if not already in the broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 40-45 minutes, or until the water is absorbed and the rice is tender. Let the rice stand, covered, for 5 minutes off the heat before fluffing with a fork.
7. 7Serve the chicken cacciatore spooned over the prepared brown rice. Garnish the dish with the 2 tablespoons of fresh parsley, chopped.

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