CATEGORIES

Home > Rice > All
Chicken cacciatore with parsley rice Recipes
Prep Time
N/A
Minutes
Total Time
30
Minutes
Makes
4
Servings
Basic Information Your Name:

Your Email:

Rating:

  
Feedback:
Feedback Sent
Recipe Name : Chicken cacciatore with parsley rice
Country : United Kingdom
Rating :
Category : Home > Rice > All
Chef : Jane Charlton
Email Print SMS
INGREDIENTS


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
DIRECTION


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:

http://www.taste.com.au/recipes/9439/chicken+cacciatore+with+parsley+rice