Claire Thompson
Chicken cacciatore is a rustic Italian dish, which is typically cooked with onions, herbs, tomatoes, and sometimes mushrooms and bell peppers. It is often served with rice, but what is the best type of rice to use? There are many varieties of rice available, and each has its own unique characteristics. For example, basmati rice is a long-grain rice that has a delicate flavour and is ideal for absorbing the flavours of the chicken cacciatore. Brown rice is another option, which is healthier and gives the tomato sauce a nice place to settle in. White rice is also a suitable option, as it is a starch that can be paired with the chicken cacciatore without overwhelming its flavour.
| Characteristics | Values |
|---|---|
| Type of rice | Plain white rice, brown rice, basmati rice |
| Other accompaniments | Polenta, bread, pasta, mashed potato, risotto, salad, oven potatoes, Lyonnaise potatoes, home fries |
| Preparation method | Rice cooked in a separate pan, rice cooked in the same pan as chicken and vegetables |
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What You'll Learn
Chicken cacciatore with white rice
Chicken cacciatore is a rustic, hunter-style braised chicken dish with onions, herbs, tomatoes, and sometimes vegetables like mushrooms, bell peppers, carrots, and celery. It is typically served with pasta, polenta, or rice, and a side of crusty bread to soak up the sauce.
Ingredients:
- Chicken thighs, legs, or breast
- Extra virgin olive oil
- Onion
- Garlic
- Celery
- Bell peppers (any colour)
- Mushrooms
- Crushed tomatoes
- Red wine
- Chicken broth
- Salt
- Black pepper
- Basil
- Cayenne pepper
- White rice
Instructions:
- Heat oil in a pot over medium heat.
- Season the chicken with salt and pepper and coat with flour.
- Brown the chicken in the pan for 3 minutes on each side.
- Remove the chicken from the skillet and set aside.
- Add onions, peppers, and mushrooms to the pan and cook until softened, about 7 to 10 minutes, stirring occasionally.
- Add in garlic, Italian seasoning, and red pepper flakes and cook for 1 to 2 minutes more.
- Pour in wine, chicken broth, crushed tomatoes, and tomato sauce and stir to combine.
- Return the chicken to the pan and let simmer until the chicken is cooked through to an internal temperature of 165 degrees Fahrenheit, about 15 minutes.
- Stir in rice, cover, and remove from the heat. Let stand until rice is tender, about 5 minutes.
- Stir before serving.
This recipe yields 6 servings and takes about 30 minutes to prepare and cook.
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Chicken cacciatore with brown rice
Chicken cacciatore is a rustic Italian dish, also known as "hunter-style" chicken. It is a hearty meal with a flavorful tomato sauce. The basic ingredients are chicken, onions, herbs, and tomatoes. Some variations include mushrooms, carrots, celery, and bell peppers. It is typically served with pasta, polenta, or rice.
Ingredients:
- Chicken (boneless, skinless thighs or a combination of thighs, legs, and breasts)
- Olive oil
- Onion
- Garlic
- Bell peppers (any combination of red, green, yellow, orange)
- Crushed tomatoes
- Tomato sauce
- Basil
- Salt
- Cayenne pepper
- Brown rice
- Parmesan cheese (optional)
Method:
- Cook the brown rice according to the instructions on the package. Fluff with a fork, set aside, and keep it covered.
- Pat the chicken dry and season with salt and pepper.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chicken and cook for 3-4 minutes on one side, then flip.
- Once flipped, add the garlic, onion, and bell pepper. Cook until the vegetables are soft, about 5 minutes.
- Cut or tear the chicken into smaller pieces.
- Add the tomatoes, tomato sauce, basil, salt, and cayenne pepper. Stir and bring to a boil.
- Simmer for about 10 minutes.
- Serve the chicken and sauce hot over the cooked brown rice.
- Sprinkle with Parmesan cheese, if desired.
This recipe yields a tasty and healthy chicken cacciatore dish that the whole family will enjoy. The brown rice adds a nutritious twist, while the sauce and vegetables provide a flavorful and colorful touch.
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Chicken cacciatore with basmati rice
Chicken cacciatore is a rustic, hunter-style braised chicken dish with onions, herbs, tomatoes, and sometimes chopped vegetables. It is an Italian dish that is hearty and flavourful. The chicken is typically browned in extra virgin olive oil before being cooked with vegetables and aromatics. The basic ingredients aside from chicken are onions, herbs, tomatoes, and sometimes mushrooms. Some variations include carrots, celery, bell peppers, and other vegetables.
Chicken cacciatore can be served on top of pasta, polenta, or rice. One popular type of rice to serve with chicken cacciatore is basmati rice. Basmati rice has a distinct flavour compared to normal rice and is commonly used in India. It is a great option to elevate the dish and increase its taste.
To make chicken cacciatore with basmati rice, follow these steps:
- Heat oil in a pot over medium heat.
- Add chicken, onion, and garlic; cook until chicken is browned and onion and garlic are softened (about 8-10 minutes).
- Stir in tomatoes, tomato sauce, bell pepper, salt, basil, and cayenne pepper; bring to a boil.
- Cook for 5 minutes.
- Stir in basmati rice, cover, and remove from the heat.
- Let stand until rice is tender (about 5 minutes).
- Stir before serving.
For a slow cooker version, brown the chicken in extra virgin olive oil first. Then, transfer the chicken to the slow cooker and add the vegetables and aromatics. Season with salt, pepper, and herbs. Pour in wine and crushed tomatoes, and cook on low for 8 hours or high for 4 hours. Finally, serve the chicken cacciatore on top of basmati rice.
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Chicken cacciatore without rice, served with polenta
Chicken cacciatore is a rustic Italian chicken stew with vegetables in a rich tomato sauce. The dish typically includes onions, celery, bell peppers, mushrooms, garlic, and tomatoes, with herbs and red wine adding depth of flavour. It is often served with rice or pasta, but for a gluten-free and grain-free alternative, polenta is a delicious option.
To make chicken cacciatore without rice, served with polenta, you will need the following ingredients:
- Chicken thighs, legs or breasts (bone-in or boneless)
- Extra virgin olive oil
- Onion
- Celery
- Bell peppers
- Mushrooms
- Garlic
- Canned tomatoes
- Red wine
- Chicken broth or stock
- Dried or fresh herbs (oregano, basil, thyme, rosemary)
- Coarse polenta
- Parmesan cheese
- Butter
- Salt and pepper
Begin by seasoning the chicken with salt and pepper, then brown the pieces in extra virgin olive oil in a large skillet or pot. If using bone-in chicken, you may want to dust the pieces with flour before browning for a lightly breaded texture. Remove the chicken and set aside. In the same pot, sauté the onions, celery, bell peppers, mushrooms, and garlic until softened. Add the canned tomatoes, red wine, chicken broth, and herbs, then return the chicken to the pot. Simmer the chicken in the sauce for about 90 minutes on a low heat setting, or transfer to a slow cooker for 8 hours on low or 4 hours on high.
To make the polenta, bring water to a boil in a separate saucepan. Whisk in the coarse polenta and cook, stirring often, until thickened, about 3 minutes. Remove from the heat and stir in butter and grated Parmesan cheese. Season with salt and pepper to taste.
To serve, spoon the sauce over the chicken and sprinkle with chopped fresh parsley or basil. Serve the creamy polenta alongside the chicken cacciatore, or as a base for the dish. Enjoy the rich, hearty flavours of this comforting Italian meal!
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Chicken cacciatore without rice, served with potatoes
Chicken cacciatore is a hearty, rustic Italian stew, also known as Hunter's Stew. It is a comforting dish with simple ingredients. While the classic recipe calls for chicken, onions, herbs, and tomatoes, there are many variations. Some recipes include carrots, celery, bell peppers, mushrooms, and garlic. Others flavour the tomato sauce with anchovies, olives, or capers.
Chicken cacciatore is typically served with rice, pasta, polenta, or crusty bread. However, for a delicious alternative, consider serving it with potatoes. Here is a recipe for a Roman variation of chicken cacciatore, served with potatoes and without rice:
One-Pot Roman Chicken Cacciatore with Potatoes
This recipe serves 3-5 guests and takes about 40 minutes to cook.
Ingredients:
- Chicken thighs
- White wine
- Garlic cloves
- Capers
- Cherry tomatoes
- Parsley
- Potatoes
- Olive oil
- Salt
- Pepper
Instructions:
- Brush the chicken with olive oil, season with salt and pepper, and roast in an oven preheated to 400°F for 25 minutes.
- In a separate pan, heat olive oil over medium heat. Add the garlic and cook until fragrant. Then, add the potatoes and cook until they are soft.
- Once the chicken is browned, remove it from the pan and set it aside. Add the potatoes and white wine to the pan, flipping the chicken so that the skin stays crispy.
- Return the chicken to the pan and place it on top of the potatoes. Add the garlic, capers, and cherry tomatoes.
- Continue cooking for about 8-10 minutes, until the sauce reduces and thickens.
- Sprinkle with parsley and serve.
This Roman variation replaces the tomatoes commonly found in cacciatore with white wine and vinegar for acidity. Starting the chicken in a cold pan helps to crisp the skin and render the fat, which adds flavour to the creamy, saucy potatoes.
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Frequently asked questions
Chicken cacciatore is a rustic, hunter-style braised chicken with onions, herbs, tomatoes, and sometimes chopped vegetables. It is a saucy, flavorful, and cozy family dinner that can be served with pasta or rice.
There is no definitive answer, but white rice, brown rice, and basmati rice have all been suggested as good options.
To make chicken cacciatore with rice, heat oil in a large skillet over medium-high heat. Add chicken, onion, and garlic to the skillet and cook until the chicken is browned. Stir in bell pepper, tomatoes, tomato sauce, salt, basil, and oregano. Bring to a boil. Stir in rice, cover, and remove from heat. Allow the skillet to sit, covered, for 5 minutes or until the rice is tender.
Chicken cacciatore is often served with rice or pasta. It can also be served with polenta, bread, mashed potato, or a salad.
Yes, to make chicken cacciatore in a slow cooker, brown the chicken in extra virgin olive oil. Once browned, transfer the chicken to the slow cooker and add the onions, celery, bell peppers, mushrooms, and garlic on top. Season with kosher salt, black pepper, and herbs and spices. Pour in wine and crushed tomatoes, cover, and cook on low for 8 hours or high for 4 hours.
