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CHICKEN CACCIATORE WITH RICE

Yield: Makes 6 servings.

 
Ingredients

• 2½ to 3 pounds frying chicken, cut up
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons olive or vegetable oil
• 1/4 cup chopped onion
• 1 small clove garlic
• 1 14½- to 16-ounce can peeled whole tomatoes, chopped
• 1 small bay leaf
• 2 whole cloves
• 1½ tablespoons chopped fresh parsley
• 1 small green pepper, cut into thin strips
• 1/3 cup dry white wine
• 3 cups hot cooked rice
 

Directions

Mix flour, salt and black pepper. Roll chicken in flour mixture. Cook chicken in oil in large heavy skillet over medium-high heat, turning often, to brown all sides. Remove from pan; keep warm. 
 
Cook onion and garlic in same skillet until onion is lightly browned; remove garlic. Add tomatoes, bay leaf, cloves and parsley; stir well. 
 
Return chicken to skillet. Bring to a boil. Reduce heat; cover with tight-fitting lid and simmer 45 minutes. Stir in green pepper and wine. Cover and cook 5 more minutes. Remove bay leaf and cloves. Serve over hot rice.
 

Nutrition Facts

Calories 371   
Total Fat 15g 
Cholesterol 71mg 
Sodium 570mg 
Total Carbohydrate 30g 
Dietary Fiber 1g 
Protein 26g
 

USA Rice Federation (www.usarice.com)