Recipes

Ingredients

For the Chicken:

• 2 lbs. boneless, skinless chicken thighs
• Sea salt and pepper, to taste
• 3 Tbsp. extra-virgin olive oil
• 2 cups Citarella Tomato Passata
• 1 cup Citarella Antipasto Medley Olives (Pitted), lightly chopped
• 1 jar Citarella Artichoke Hearts, drained and quartered
• 1 Tbsp. Citarella Calabrese Chili Peppers, finely chopped
• 1 cup Citarella Chicken Bone Broth
• 1 package Citarella Tuscan Bean Salad
• ¼ cup chopped fresh parsley

For the Rice:

• 1 cup cooked Citarella Calrose Brown Rice
• 1 ½ cups Citarella Chicken Bone Broth
• 1 jar Citarella Roasted Mushrooms
• Sea salt and pepper, to taste

Instructions

1. Season chicken well on both sides with salt and pepper. Heat oil in a large skillet over medium. Working in batches to avoid overcrowding, cook the chicken until it’s light brown, about 2 minutes on each side.
2. Place all browned chicken back in the skillet. Pour the passata, olives, artichokes, chopped chilis, and broth on top. Mix evenly. Simmer on low heat until the chicken is cooked through, stirring occasionally, about 15 minutes.
3. Fold the Tuscan bean salad into the skillet and simmer an additional 5 minutes. Add the parsley and season with salt and pepper if needed.
4. Meanwhile, prepare the rice: Place the rice in a fine mesh strainer and rinse under cold water to remove excess starch. In a medium saucepan, add the rinsed rice, bone broth and mushrooms. Stir gently to mix. Bring the mixture to a boil on high heat; then, reduce to a low simmer and cover the saucepan with a lid. Cook for 15 minutes.
5. Remove from the heat, fluff the rice mixture gently with a fork, and season with sea salt and pepper. Plate with chicken and serve.