Cacciatore Type Chicken, Vegetables and Rice

1/2c± corn flour
Italian seasonings
1-2t fresh ground black pepper
28-32oz. boneless chicken
2-3T Moroccan EVOO

Put the flour and seasonings in a gallon size plastic bag, blow a little air into it and shake until well mixed.

Cut the chicken into bite size pieces and put those in the bag. 'Inflate' again and shake until every piece is well coated with the seasoned flour. Put this in a 4 quart pot containing the hot EVOO. Sauté, partially covered (a splatter screen works well for this) stirring often, over medium heat, until the pieces are golden brown. Scoop them out with a slotted spoon, leaving the oil in the pot. Refrigerate the chicken with the rough-chopped celery, onion and yellow pepper.

Sauce:

Add more oil to the pot, if needed. When the oil is hot, add the following finely chopped ingredients, most of which are seen on the left side of the chicken in the picture above. Sauté until tender.

1/2-1/3c green pepper
2-3 stalks celery
1/2 med. onion
2 lg. carrots
1T garlic

28oz. can tomatoes and juice
1 15oz. can tomato sauce (not shown)
finely chopped celery greens
2T fig Balsamic vinegar
2t ground rosemary
2-3t Italian seasoning
1-1/2t ground roasted bell pepper
1/2t Himalayan salt-seasoning blend
1-2t turbinado sugar

Add the tomatoes, and this group of ingredients to the pot with the partially cooked vegetables. Simmer a while, about an hour to bring out and combine all the flavors. Blend with an immersion blender, then simmer again another hour or longer.

Cook the rice. I used some really nice brown rice, but whatever you like will work well. While that's happening, add the fresh vegetables and browned chicken to the sauce. Simmer until the rice is ready. Spoon this over the rice, serve as is or top with the fresh graded cheese you love. . .then. . .relax and just savor this dinner. . .Lin