- 8-10 boneless/skinless chicken thighs
- 28 oz can Italian crushed tomatoes
- 1 med. onion chopped
- 1 green or red bell pepper chopped
- 1 carrot-small dice
- 1 stalk celery-small dice
- 2 cloves garlic-crushed
- ½ cup dry red wine (optional)
- 2 tbsp Italian seasoning
- ¼ tsp dried red pepper flakes
- 1 ½ cups Uncle Ben’s regular (or any other “par-boiled) rice
- 2 ¼ cups filtered water
- 1 bay leaf
- Pinch of sugar
- S & P to taste
Preheat 8qt Sauce pan on med heat until water “dances” when sprinkled in unit. (While unit is heating place rice and water (with a pinch of salt) into small combi and set on med low heat on stove to “Get things going”. When 8 qt is preheated, press chicken thighs into bottom of unit, let brown 5 min. And turn. Add all remaining ingredients on top of chicken, place adapter ring and grater into 8 qt, set small combi bowl with rice onto grater and cover with large combi bowl.
When moisture starts to “spiff” from cover, reduce heat to low and continue cooking for additional 35-40 min. Use suction knob to lift hot Combi bowl off, remove rice using potholders or towel, Remove grater and adapter ring and stir chicken and sauce together.
Serve cacciatore over rice. Suggested accompaniments are: A nice cold antipasto plate as a starter course and the main course can be served with cooked broccoli or green beans with an olive oil & lemon sauce, Crusty bread and a nice full bodied Italian red such as a Bardolino or Chianti.
You may not be planning on visiting Italy this summer but you can surely treat your family and friends to an Italian Country Feast with this culinary masterpiece!