Chicken Cacciatore with Rice

• 1 small broiler-fryer, skinned and cut into serving pieces
• AHA All-Purpose Herb & Spice Blend (or other no-salt seasoning)
• Salt and pepper to taste
• 1½ tablespoons olive oil, divided
• 1 medium onion, sliced
• 1 medium green pepper, sliced
• 1 large clove garlic, minced (1 teaspoon)
• 2 16-ounce cans diced tomatoes with their juice
• ½ cup white wine
• 1 cup white rice

Directions

1. Sprinkle the chicken pieces generously with herb mix. Add salt and pepper to taste.
2. Heat 1 tablespoon of the olive oil in a large skillet with a cover and brown the chicken will on both sides. Remove the chicken from the skillet and set the chicken aside.
3. Add the remaining oil to the skillet and sauté the onion and green pepper until caramelized. This step takes a long time. Don't rush it!
4. Add the tomatoes with their juice, and wine, and bring the mixture to a boil.
5. Add the browned chicken pieces, reduce the heat, cover the skillet, and simmer the chicken for about 25 minutes or until the chicken in cooked through.
6. Meanwhile, cook the rice according to package directions. Transfer the rice to a serving platter, place the chicken on top, and spoon the sauce over the top.

Note: The key to making this tasty recipe is to not skimp on the seasoning in step 1, don't rush the browning of the chicken or the onions, peppers, and garlic. We love this and make it often.