Gluten-Free Chicken Cacciatore with Cauliflower Rice

Ingredients

• 1.5 lbs Chicken Thighs
• 2 tablespoons Olive Oil
• 1 medium Onion
• 1 large Bell Pepper
• 8 oz Mushrooms
• 3 cloves Garlic
• 28 oz Canned Diced Tomatoes
• 2 tablespoons Tomato Paste
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 cup Chicken Broth
• 4 cups Cauliflower Rice
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1Use paper towels to pat the 1.5 lbs Chicken Thighs completely dry; this helps them brown better. Season the chicken all over with the 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium-high heat, then add the 2 tablespoons Olive Oil and heat until it shimmers, reaching approximately 400°F (200°C).
3. 3Carefully place the seasoned 1.5 lbs Chicken Thighs into the hot oil. Sear the chicken for 3 to 4 minutes per side, until each side is deeply golden brown. Remove the browned chicken from the pot and transfer it to a clean plate; set aside.
4. 4Dice the 1 medium Onion and the 1 large Bell Pepper into 1/2-inch pieces. Add the diced onion and bell pepper to the same pot, stirring occasionally, and cook for about 5 minutes until they begin to soften.
5. 5Slice the 8 oz Mushrooms into 1/4-inch thick pieces and mince the 3 cloves Garlic. Add the sliced mushrooms and minced garlic to the pot, stirring constantly, and cook for 3 minutes until the mushrooms are tender and the garlic smells fragrant.
6. 6Stir in the undrained 28 oz Canned Diced Tomatoes, the 2 tablespoons Tomato Paste, the 1 teaspoon Dried Oregano, the 1 teaspoon Dried Basil, and the 1/2 cup Chicken Broth. Stir well to combine all ingredients, then bring the mixture to a gentle simmer.
7. 7Carefully return the browned 1.5 lbs Chicken Thighs to the pot, nestling them down into the simmering sauce. Cover the pot tightly with a lid, reduce the heat to low, and let the cacciatore simmer gently for 30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) when measured with a meat thermometer.
8. 8While the chicken simmers, prepare the 4 cups Cauliflower Rice. Heat a separate medium skillet over medium heat, approximately 350°F (175°C). Add the 4 cups Cauliflower Rice to the skillet and cook, stirring occasionally, for 5 to 7 minutes until it is heated through and slightly tender.
9. 9Carefully spoon the hot chicken cacciatore, including the sauce and vegetables, over the prepared 4 cups Cauliflower Rice and serve immediately.

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