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Chicken Cacciatore Over Rice Recipe
Chicken Cacciatore Over Rice Recipe photo by Taste of Home

Chicken Cacciatore Over Rice Recipe

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"Not only is this satisfying main dish easy to fix, it tastes fantastic," assures Susan Adair from Somerset, Kentucky. And it has plenty of nicely spiced sauce.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1 medium onion, sliced and separated into rings
  • 1 medium green pepper, julienned
  • 2 tablespoons canola oil
  • 1 can (15 ounces) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 2 teaspoons garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Hot cooked rice

Nutritional Facts

1 serving (1 each) equals 218 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 702 mg sodium, 13 g carbohydrate, 2 g fiber, 25 g protein.

Directions

  1. In a large skillet, cook the chicken, onion and green pepper in oil until chicken is lightly browned and vegetables are tender. Add tomato sauce, stewed tomatoes and seasonings; bring to a boil.
  2. Reduce heat; simmer, uncovered, for 5 minutes or until no longer pink. Serve with rice. Yield: 6 servings.
Originally published as Chicken Cacciatore in Quick Cooking March/April 1999, p10

Nutritional Facts

1 serving (1 each) equals 218 calories, 7 g fat (1 g saturated fat), 63 mg cholesterol, 702 mg sodium, 13 g carbohydrate, 2 g fiber, 25 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Chicken Cacciatore Over Rice

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 3, 2014

Family said this recipe was a keeper. Pretty high praise.

MY REVIEW
Reviewed Jul. 14, 2012

Awesome recipe. I am a firefighter and I cook this for the guys at work. They loved it. I doubled the recipe added mushrooms, and crush red pepper to it. Cooked it over fettuccine. It is on our rotation for dinner at work.

MY REVIEW
Reviewed Aug. 12, 2011

I served this last night over brown rice and my family loved it. My 6 year old said the he liked the ice cream we had for dessert better. I can't imagine why.

MY REVIEW
Reviewed May. 22, 2011

This was a wonderful quick recipe. I was lucky enough to have some fresh herbs growing so I used about 1 tbsp of fresh parsley, 1 tsp of fresh oregano, 1/2 tsp of fresh basil and a fresh bay leaf.

MY REVIEW
Reviewed Apr. 18, 2011

I really liked it. I also added fresh mushrooms.

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