If you have been searching for a comforting, hearty meal that bursts with vibrant Italian flavors, look no further than this Italian Hunter’s Chicken (Chicken Cacciatore) with Brown Rice Recipe. This classic dish takes tender pieces of slow-simmered chicken enveloped in a rich tomato sauce with bell peppers, olives, and fresh herbs, pairing beautifully with nutty brown rice to create a meal that feels both wholesome and indulgent. The combination of rustic ingredients and simple cooking techniques makes it a perfect way to bring a taste of Italy right into your own kitchen.
Ingredients You’ll Need
This recipe relies on straightforward, essential ingredients that each play a special role in bringing depth, texture, and color to the dish. From the earthy notes of dried oregano to the bright freshness of basil, every component is important.
- Whole free-range chicken: Using free-range ensures tender meat with great flavor, and cutting it into pieces helps it cook evenly.
- Kosher salt and freshly ground black pepper: These basic seasonings enhance all the flavors naturally.
- All-purpose flour: Used for dredging, it helps create a slightly crispy exterior on the chicken when browned.
- Olive oil: A key element for sautéing, it adds richness and authentic Italian character.
- Red bell pepper: Adds subtle sweetness and vibrant color to the sauce.
- Onion and garlic: Foundational aromatics that build a flavorful base for the dish.
- Anchovy fillets: They melt into the sauce, lending a deep savory umami boost without tasting fishy.
- Dry red wine: Adds complexity and deglazes the pan to capture all the browned bits.
- Tomato sugo (tomato sauce): The heart of the cacciatore’s sauce, bringing a robust tomato flavor.
- Reduced-sodium chicken broth: Keeps the sauce moist while blending all ingredients seamlessly.
- Pitted black olives: Provide briny, salty pops throughout the dish.
- Dried oregano and fresh basil leaves: Classic herbs that contribute to the authentic Italian profile.
- Brown rice: Nutty and chewy, offering a healthier and more textured alternative to white rice.
- Water: Essential for cooking the brown rice perfectly.
- Dried chili flakes (optional): For those who enjoy a little heat, it adds a subtle kick without overpowering.
How to Make Italian Hunter’s Chicken (Chicken Cacciatore) with Brown Rice Recipe
Step 1: Prep Chicken
Start by seasoning the chicken pieces with kosher salt and black pepper. This simple step ensures every bite is well-flavored. Next, dredge the chicken in flour, lightly coating it. This will help create a lovely golden crust during browning.
Step 2: Brown Chicken
Heat olive oil in a large skillet over medium heat. Brown the chicken pieces on both sides until they develop a beautiful golden color. This not only improves texture but also builds rich flavor. Once browned, remove the chicken and set it aside for later.
Step 3: Sauté Vegetables
In the same skillet, add chopped red bell pepper, onion, garlic, and finely chopped anchovy fillets. Sauté until the onion becomes soft and translucent. The anchovies will melt into the veggies, adding depth to the flavor. Pour in the dry red wine and let it simmer until somewhat reduced, intensifying the sauce base.
Step 4: Simmer Chicken in Sauce
Return the browned chicken to the skillet, adding tomato sugo, chicken broth, and dried oregano. Bring the mixture to a boil, then cover and reduce the heat, allowing it to simmer gently for 30 minutes. This slow cooking lets the chicken absorb all those incredible flavors and become beautifully tender.
Step 5: Cook Brown Rice
While the chicken simmers, rinse your brown rice thoroughly. Combine the rice and water in a pot, bring to a boil, then lower the heat to a gentle simmer. Cover and let cook undisturbed for about 30 minutes. Once done, allow it to stand covered for an additional 10 minutes and then fluff with a fork. This ensures perfectly cooked rice with a tender yet chewy texture.
Step 6: Finish and Serve
Stir in pitted black olives directly into the chicken cacciatore just before serving to maintain their texture and bold flavor. If your sauce is thinner than you’d like, remove the chicken pieces, and simmer the sauce uncovered until it thickens to your preference. Taste and adjust seasoning with salt and pepper. Serve each chicken piece over a bed of fluffy brown rice, generously ladled with sauce. Garnish with fresh basil leaves and a sprinkle of chili flakes for an added pop if you like some spice.
How to Serve Italian Hunter’s Chicken (Chicken Cacciatore) with Brown Rice Recipe
Garnishes
A handful of fresh basil leaves not only brightens up the plate visually but also adds a wonderful herbal aroma that complements the cooked flavors beautifully. Crushed dried chili flakes can be sprinkled for a pleasing, gentle heat that awakens the palate without overwhelming the dish.
Side Dishes
While this recipe already includes brown rice, you can accompany it with a simple green salad dressed in lemon vinaigrette, or roasted seasonal vegetables such as zucchini and eggplant to stay in the Italian spirit. A crusty loaf of rustic bread is always welcome for mopping up any extra sauce left on your plate.
Creative Ways to Present
For a charming presentation, serve the chicken pieces nestled in small individual cast iron skillets or earthenware dishes, allowing each guest to enjoy their own hearty portion of Italian Hunter’s Chicken (Chicken Cacciatore) with Brown Rice Recipe. Garnish with whole basil sprigs and lemon wedges for an extra pop of color and freshness.
Make Ahead and Storage
Storing Leftovers
You can refrigerate any leftover Italian Hunter’s Chicken (Chicken Cacciatore) with Brown Rice Recipe in an airtight container for up to 3 days. The flavors tend to deepen overnight, making reheated meals even more delicious!
Freezing
This dish also freezes well. For best results, cool the chicken and brown rice completely before placing in freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low-medium heat, stirring occasionally to warm evenly without drying out the chicken. You can add a splash of water or broth if needed to loosen the sauce. Alternatively, use a microwave, covered, checking and stirring every minute or so.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Bone-in, skin-on chicken thighs work beautifully in this recipe and offer great flavor and tenderness. Just adjust cooking times as needed to ensure they are cooked through.
Is it necessary to use anchovies? What do they add?
Anchovies might seem unusual, but they dissolve into the sauce and provide a subtle, savory umami boost that deepens the flavor without tasting fishy. If you prefer, you can omit them, but the sauce may be less rich.
Can I substitute white rice for brown rice?
Yes, white rice can be used for a softer, quicker-cooking base. Brown rice is recommended for its nuttier flavor and added nutrients, which pair wonderfully with the robust chicken cacciatore.
How spicy is this dish with chili flakes?
The chili flakes are optional and can be adjusted to your taste. They add just a gentle warmth that balances the acidity of the tomatoes without overpowering the dish.
Can I prepare this recipe in a slow cooker?
Yes, you can brown the chicken pieces separately and then combine all ingredients in a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, adding olives and basil near the end.
Final Thoughts
There is something truly special about gathering around a meal like this Italian Hunter’s Chicken (Chicken Cacciatore) with Brown Rice Recipe that fills not only your belly but your heart. With its beautiful balance of flavors, wonderful aromas, and comforting texture, this dish is bound to become a beloved favorite. Give it a try and bring a little taste of Italian countryside warmth to your dinner table tonight!
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Italian Hunter’s Chicken (Chicken Cacciatore) with Brown Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
This authentic Italian Hunter’s Chicken (Chicken Cacciatore) recipe features tender chicken pieces simmered in a rich tomato, red wine, and olive sauce, served over nutty brown rice. Bursting with flavors from bell peppers, garlic, anchovies, and fresh herbs, this hearty dish showcases rustic Italian cooking with wholesome ingredients perfect for a comforting dinner.
Ingredients
Chicken and Seasoning
- 1 whole free-range chicken, cut into pieces (about 3 lbs)
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- ½ cup all-purpose flour, for dredging
Vegetables and Aromatics
- 3 tablespoons olive oil
- 1 large red bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 anchovy fillets, drained and finely chopped
Liquids and Herbs
- ½ cup dry red wine
- 2 cups tomato sugo (tomato sauce)
- 1 cup reduced-sodium chicken broth
- 3 tablespoons pitted black olives, drained
- 1 ½ teaspoons dried oregano
- ¼ cup fresh basil leaves, coarsely chopped
- Dried chili flakes, to taste (optional)
Rice
- 1 cup brown rice
- 1 ½ cups water
Instructions
- Prep Chicken: Season the chicken pieces evenly with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Then, dredge each piece in all-purpose flour to lightly coat.
- Brown Chicken: Heat olive oil in a large skillet over medium heat. Add the floured chicken pieces and brown them on all sides until golden. Remove the browned chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add chopped red bell pepper, onion, minced garlic, and finely chopped anchovies. Sauté until the onion becomes tender and translucent. Pour in the dry red wine and stir, simmering until the wine reduces slightly.
- Simmer Chicken in Sauce: Add the tomato sugo, reduced-sodium chicken broth, dried oregano, and browned chicken pieces back into the skillet. Bring the mixture to a boil, then cover and reduce heat to simmer. Cook gently for 30 minutes or until the chicken is cooked through and tender.
- Cook Rice: While the chicken simmers, rinse the brown rice under cold water. In a separate pot, combine the rice and water, bring to a boil, then reduce heat to low. Cover and simmer the rice for 30 minutes. Once done, remove from heat, let it stand covered for 10 minutes, then fluff with a fork.
- Finish and Serve: Stir the pitted black olives into the chicken cacciatore sauce. If the sauce is too thin, remove the chicken pieces and simmer the sauce uncovered until it thickens to your liking. Adjust seasoning with additional salt and pepper if needed. Serve the chicken pieces over the cooked brown rice, spooning the flavorful sauce on top, garnished with fresh basil leaves and a sprinkle of dried chili flakes if desired.
Notes
- Using anchovies adds depth and umami to the sauce but can be omitted or replaced with a splash of fish sauce for a similar effect.
- Free-range chicken is recommended for better flavor and texture.
- If you prefer white rice, cooking times will vary; adjust accordingly.
- Use reduced-sodium chicken broth to keep sodium levels moderate.
- For a spicier dish, increase dried chili flakes to taste.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
