the Breville Test Kitchen

Chicken Cacciatore Sheet Pan

Name: Chicken Cacciatore Sheet Pan
Cook time: 900 s
Total time: 3600 s
Yield: Serves 4
Ingredients: 2 tsp sweet paprika; 2 tsp Italian dried herbs; 1½ tsp kosher salt - divided; Freshly ground black pepper - to season; 2 tbsp olive oil; 2 lb boneless and skinless chicken thighs; 1 small yellow onion - finely chopped; 1 red bell pepper - finely chopped; 4 oz baby bella mushrooms - sliced; ⅔ cup (4½ oz) long grain rice - rinsed and drained; ¾ cup (6 fl oz) chicken stock; 14½ oz can crushed tomatoes; Pinch crushed red pepper flakes (optional); ½ cup (2 oz) pitted green olives - sliced; Basil leaves - to serve

Traditional cacciatore flavors of tomato, onion, olive and mushrooms are infused through this dish by cooking it all together. For extra flavor you can mix all the seasoning ingredients with the chicken and refrigerate for a couple of hours until your're ready to cook.

1 hr total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

2 tsp sweet paprika
2 tsp Italian dried herbs
1½ tsp kosher salt
divided
Freshly ground black pepper
to season
2 tbsp olive oil
2 lb boneless and skinless chicken thighs
1 small yellow onion
finely chopped
1 red bell pepper
finely chopped
4 oz baby bella mushrooms
sliced
⅔ cup (4½ oz) long grain rice
rinsed and drained
¾ cup (6 fl oz) chicken stock
14½ oz can crushed tomatoes
Pinch crushed red pepper flakes (optional)
½ cup (2 oz) pitted green olives
sliced
Basil leaves
to serve

Instructions

1Place the paprika, dried herbs, ½ teaspoon salt, pepper and oil in a large bowl and stir to combine. Add the chicken and mix to coat.
2Heat a large frying pan over medium-high heat. Add the chicken and cook for 2 minutes on each side, or until browned. Transfer the chicken to a plate.
3Insert the wire rack into position 6. Select Phase Cook for P1 and set the oven to Bake, Convection, 325°F, for 30 minutes. Press Confirm for P2 and set the oven to Roast, Convection, 400°F, for 15 minutes and press Start to preheat. Meanwhile, continue to the next step.
4Place the onion, bell pepper, mushrooms, rice, stock, tomatoes, pepper flakes and 1 teaspoon salt in the roasting pan and stir to combine. Spread the mixture evenly over the pan.
5Place the chicken on the rice mixture and pour over any juices from the chicken. Cover tightly with foil.
6Once preheated, place the pan in the oven and bake for 30 minutes in P1. The oven will automatically switch to P2.
7The chicken is ready when a meat thermometer inserted into the thickest part reads a minimum of 165°F. The rice should be tender and have absorbed all the liquid. If not, roast it a little longer.
Tip: The size of the chicken thighs can alter the cooking time. For best results test for doneness 3-5 minutes before the end of the cook.
8Top with the olives and basil and serve.