Chicken Cacciatore with Wild Mushrooms

Copyright 2007, Robin Miller: Quick Fix Meals

2 tablespoons olive oil, divided
1 cup chopped onion
1 medium green bell pepper, seeded and diced
1 medium red bell pepper, seeded and diced
2 cups sliced wild mushrooms, such as shiitake, oyster, chanterelle, or porcini
3 cloves garlic, minced
2 teaspoons dried basil
2 teaspoons curry powder
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
Two 28-ounce cans diced tomatoes
2 cups reduced-sodium chicken broth
2 cups quick-cooking white rice
1 1/4 pounds boneless, skinless chicken breasts, cut into 2-inch pieces

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, bell peppers, mushrooms, and garlic and cook, stirring, until softened, about 5 minutes. Add the basil, curry powder, bay leaves, salt, and red pepper and cook 1 minute, until the curry is fragrant. Add the tomatoes and broth and bring to a boil. Reduce the heat to low partially cover the pan, and simmer for 20 minutes.

Meanwhile, cook the rice according to the package directions.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, until golden brown on all sides, 5 to 7 minutes. Add 2 cups of the cacciatore sauce and simmer until the chicken is cooked through, about 10 minutes.

Divide the rice among four individual shallow bowls and spoon the chicken mixture over the top. Refrigerate the remaining cacciatore sauce up to 4 days or freeze up to 3 months; thaw in the refrigerator or a microwave for 3 to 5 minutes 0n LOW before using.