 |
| Photo: Chicken cacciatore with parsley rice recipe |
The Rice Recipes kitchen (The home of delicious Rice Recipes) invites you to try Chicken cacciatore with parsley rice recipe. Enjoy a collection of quick & easy rice recipes and learn how to make Bollywood Basmati.
Looking for a hearty, healthy meal the whole family will enjoy? This chicken cacciatore will hit the spot.
Cooking Time 30 minutes
Ingredients (serves 4)
1 tbs olive oil
500g chicken thigh fillets, halved
100g diced bacon
1 medium brown onion, halved, cut into thin wedges
1 x 415g can diced tomatoes with capsicum & garlic (SPC brand)
1 stem fresh rosemary
100g button mushrooms, sliced
1L (4 cups) chicken stock
330g (11/2 cups) arborio rice
2 tbs coarsely chopped fresh continental parsley
Method
Heat the oil in a large saucepan over medium heat. Add the chicken, bacon and onion and cook, stirring occasionally, for 3-4 minutes or until lightly browned. Add the tomato and rosemary. Cook, covered, stirring occasionally, for 15 minutes. Add the mushrooms and cook, uncovered, for a further 5 minutes or until mushrooms are tender. Remove from heat. Remove and discard rosemary.
Meanwhile, place the chicken stock in a large saucepan and bring to the boil over high heat. Add the rice and reduce heat to medium. Cook, covered, stirring occasionally, for 18-20 minutes or until tender. Drain. Return to the pan along with the parsley and stir to combine. Spoon rice among serving bowls and top with the chicken cacciatore. Serve immediately.
Source
Good Taste - July 2004, Page 83
Recipe by Jane Charlton
More Rice Recipes:
Bollywood Basmati
Mini rice puddings with clotted cream
Glazed chicken with rice vermicellis
Clown face rice salad
Rice noodles with sweet-chilli meatballs
Sweet and sour pork rice noodles
Save and share Chicken cacciatore with parsley rice recipe
Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.
