Chicken Cacciatore over white rice

Now that we are eating really clean, we gotta keep it interesting in the kitchen. Chicken and vegetables is definitely a weekly go to – but adding different flavors is important. The hubby is perfectly fine eating the same thing for weeks in a row, if he likes it. But not me… I need variety. Plus, if we ate the same thing ever week, it would make for a REALLY boring food blog.

I was looking for a chicken crockpot recipe, and found a recipe for Chicken Cacciatore.

My crockpot is currently tied up with She Made It’s Beef Tinga so that wasn’t an option for the chicken.

So a new recipe was born. I snap my kitchen adventures on Sundays. Mostly to make everyone hungry and jealous. Ok, only 3 people actually look at my story. But still. I’m pretty sure in all my snaps about this recipe, I spelled Cacciatore with t’s instead of c’s. Oops.

I added some extra veggies that probably aren’t traditionally in chicken cacciatore. But, since I didn’t even know what chicken cacciatore was until today, I think it’s OK. (can you tell I’m trying to get my practice writing cacciatore?) You can never have too many vegetables. And I added a couple more spices, because I just felt like it was necessary.

Try it out, let me know what you think.

Chicken Cacciatore over white rice

• Servings: 5
• Time: 50mins
• Difficulty: medium
• Print

Ingredients

2 tsp ghee (substitute butter or olive oil)

1lb boneless chicken thighs

1 large yellow onion, diced

2 cups spinach

½ cup tomato paste

1 can diced tomatoes

5 cloves garlic (divided)

1 carton mushrooms

1 green bell pepper

¼ cup chicken stock

1 ½ tsp oregano

1 tsp each sea salt, pepper, garlic powder, paprika

1 cup white rice (I use Jasmine, I like how sticky it is)

1 ½ cup water

Directions

1. Preheat oven to 350 degrees. Melt ghee over medium heat then add 2 cloves garlic, spinach, onions, oregano and tomato paste.  Cook until onions are translucent and spinach is wilted.
2. In a large glass baking dish, add diced tomatoes and mushrooms. Top with chicken thighs – season with salt and pepper.
3. Add in the tomato paste/spinach/onion mixture.
4. Add remaining minced garlic, 1tsp garlic powder and paprika. Mix everything around to incorporate.
5. Bake for 40 minutes or until chicken thighs are fully cooked.
6. While your chicken cacciatore cooks, combine 1 cup rice and 1 ½ cup water in a medium saucepan. Bring to a boil over high heat. Once boiling, cover and reduce heat to low. Let simmer for 20 minutes then remove from heat for 5 minutes.
7. Top your rice with a chicken thigh and some of the sauce/veggies and enjoy!

It’s just so pretty, isn’t it?  I hope you like it!

Thank you for reading and eating ❤