One Skillet Chicken Cacciatore

with Mushrooms and Bell Peppers

30 min

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Contains: Sulphites

What We'll Send

Chicken Thighs Bone in Skin on
Diced Tomatoes
Tomato Paste
Red Cooking Wine
Balsamic Vinegar
Kalamata Olives
Red Pepper Flakes
Orange Bell Pepper
Cremini Mushroom
Long Grain White Rice
Onion Diced 3/4"
Garlic
Herb Blend
Oregano, Basil Dried, Rosemary Dried, Thyme Dried
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains poultry and sulphites.

Nutrition
Calories 3128
Fat 33g
Protein 161g
Carbohydrates 571g

What You'll Need

Cooking Directions

1

Prepare Rice

Rinse the rice well in cold running water to remove excess starch. Drain and place in a medium sized saucepan with 1 1/2 cups (3 cups for 4 servings) salted water. Bring to a boil, reduce heat to low and cover with a lid. Cook for 15 minutes, or until grains are tender.

2

Season Chicken + Sear

Meanwhile, add 1 tbsp. (2 tbsp. for 4 servings) of olive oil to a large skillet over medium-high heat. Pat chicken thighs dry using paper towel. Season with salt and pepper. Add to the hot oil, skin side down and sear for about 2-3 minutes each side until golden.

3

Prepare Vegetables 

Meanwhile, slice mushrooms into quarters. Roughly chop kalamata olives. Wash and slice bell peppers into 1/2 inch pieces.

4

Finish Chicken

Remove chicken from skillet. Add onions, bell peppers, and mushrooms to the skillet and saute for 5 minutes. Add garlic, herb blend, red pepper flakes to taste, tomato paste, red cooking wine, and balsamic vinegar. Cook for 1 minute while stirring, then add diced tomatoes, kalamata olives, and 1/2 cup (1 cup for 4 servings) water. Stir all ingredients together and place chicken skin side up into the sauce. Reduce heat to medium, cover the skillet and cook for 10-15 minutes, or until an internal temperature of 165 F is reached.

5

Finish + Serve

Taste the sauce and season with salt and pepper. Divide the rice onto plates and place chicken thighs on top. Spoon sauce over everything. Enjoy!

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