Chicken Cacciatore with Rice

_{Step 1/3}

Cook Rice and Brown Chicken

• 50g Basmati Rice, Uncooked
• 1 tsp Olive Oil
• 150g Chicken Thigh

Cook the rice according to package instructions and set aside. Meanwhile, heat a pan over medium high heat and lightly coat it with avocado oil. Add in chicken thighs that have been seasoned with salt and pepper on both sides. Cook until browned on all sides and remove the chicken from the pan and set it aside.

_{Step 2/3}

Cook Vegetables and Simmer

• 1 tsp Olive Oil
• 1/4 Red Bell Pepper
• 1/2 Small Onion
• 2 Garlic Clove
• 1 tsp Tomato Paste
• 100g Canned Diced Tomatoes
• 1/2 tsp Dried Oregano
• 1/4 tsp Dried Basil
• 1/4 tsp Dried Thyme
• 50mL Chicken Broth

Add some more oil along with sliced bell pepper and onion, sauté until softened, about 3-4 minutes, then add minced garlic and tomato paste and cook for another minute until fragrant. Stir in the canned diced tomatoes, dried oregano, dried basil, dried thyme, salt, and pepper. Return the browned chicken to the pan along with chicken broth and mix well to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.

‍‍_{Step 3/3}

Serve

• 5g Fresh Parsley

Spoon the chicken cacciatore over the cooked rice and serve. Garnish with fresh chopped parsley.