This Easy Recipe is Sure to Please Any Katy Family
You can cook gourmet dishes in little time, with little effort, offering your family something full and healthy for dinner. Since spaghetti sauces are loaded with sugar, I have resorted to using crushed tomatoes with a small amount of tomato paste stirred in, along with your fave Italian seasonings (garlic, thyme and oregano always work for Italian.) to make quick and easy semi-homemade sauce. This dish is easy, will please your picky eaters and is healthy. Enjoy!
1 – 28 oz can crushed tomatoes
½ of a 6 oz. can of tomato paste
½ medium onion, diced
3 garlic cloves, diced
1 – 6.5 oz can of mushroom pieces
1½ lbs of boneless, skinless chicken thighs (about 5-6 thighs)
2 – 15 oz cans chicken broth
2 cups basmati rice
Heat up 2 tbsp olive oil in a large fry or saucepan. Sautee the diced onions for 3 minutes, add the garlic and continue sauting for another minute or two, until the onions are clear. Add the chicken and brown it for 3-4 minutes on each side. Pour in the crushed tomatoes and paste, stir to blend. Season with desired seasonings (I use oregano, fresh thyme, black pepper, and garlic salt.) Add the mushrooms (drained), place the lid on, and simmer on medium heat for about 20-30 minutes. (Or until the chicken is cooked tender.)
Rice: While the chicken is cooking, in a saucepan, heat to a boil the cans of chicken broth and 1/3 cup of water (liquid should total 4 cups). Add 2 cups of basmati rice to the broth, and cook, covered, for twenty minutes or until done on medium heat. The rice will absorb the fluid and be fluffy and soft.
Serve the cacciatore over the rice – yummy!