Chicken Cacciatore Rice Bowl

• Salt and ground black pepper to taste
• 1/2 cup all-purpose flour
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• olive oil
• 1 large red bell pepper, seeded and chopped
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 3/4 cup dry white wine
• 3/4 cup chicken broth
• 1 (24 ounce) jar RAGU(R) Old World Style(R) Traditional Sauce
• 6 cups cooked brown rice

1. Mix together a large pinch of salt and pepper with the flour in a large bowl. Add the chicken pieces and toss until evenly coated with flour mixture.
2. Heat olive oil in a large skillet over medium-high heat. Cook chicken for about 4 minutes, turning well so each side is evenly browned. Remove to a plate. In the same skillet, saute the pepper, onion, and garlic until the onion is soft and translucent, about 5 minutes. Add wine and chicken broth; simmer until it is reduced by half. Finally, pour in the tomato sauce and add the browned chicken pieces. Simmer for 5 minutes, or until thickened.
3. Divide the rice into four deep bowls and top with even amounts of the chicken cacciatore. Serve hot.

salt, allpurpose, chicken, olive oil, red bell pepper, yellow onion, garlic, white wine, chicken broth, world, brown rice

Taken from www.allrecipes.com/recipe/236791/chicken-cacciatore-rice-bowl/ (may not work)