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Nutrition info

AmountPer 545 g serving
  • Calories530
  • Protein36 g
  • Fat17 g
  • Saturated fat4 g
  • Carbohydrates61 g
  • Fibre7 g
  • Sugars10 g
  • Cholesterol110 mg
  • Sodium520 mg
% Daily ValuePer 545 g serving
  • Potassium41
  • Calcium8
  • Iron25
  • Vitamin A50
  • Vitamin C130
  • Vitamin B663
  • Vitamin B1230
  • Folate25
  • Magnesium
  • Zinc50
Food prep tip

Chicken Cacciatore

  • Soups & Stews
  • Italian
  • Casseroles
  • Thigh
Prepping15min
Cooking45min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 36 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Heat oil in deep skillet.

2

Coat chicken thighs with flour and brown in skillet. Remove chicken from skillet and put on a plate.

3

Add onion, mushrooms, pepper, and both zucchini to skillet and cook until slightly browned.

4

Add spinach, chicken, garlic, Italian seasoning, bay leaf, salt and pepper, tomato paste and chicken broth. Stir to mix well. Make sure the tomato paste is well mixed with liquid. Cover and cook on medium low heat for approximately 45 minutes or until chicken thighs are thoroughly cooked and have reached an internal temperature of 165°F (74°C).

5

While chicken is cooking, melt butter in pot, add rice and stir to coat and brown very slightly.

6

Add 2 cups (500 mL) of water and cover.

7

Cook until rice is done. Serve chicken with rice.