Vegetables > Artichoke Recipes >
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Chicken, Artichoke, and Rice Casserole
2 tablespoons of Olive oil, divided
3 1/2 pounds of chicken thighs skinned; (12)
3 Cloves garlic, minced
3 cups of finely chopped onion
2 cups of long-grain rice, uncooked
3 cups of no salt-added chicken broth
1 cup of dry white wine
1 tablespoon of rubbed sage
1 tablespoon of dried whole thyme
1 teaspoon of salt
1/2 teaspoon of freshly ground pepper
2 1/2 cups of frozen green peas
2 cups of diced plum tomato
9 ounces of frozen artichoke hearts
3/4 cup of roasted red bell peppers, strips |
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Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add chicken and garlic; cook chicken 7 minutes on each side or until lightly browned. Set aside. Heat remaining tablespoon oil in a 5-quart Dutch oven over medium heat. Add onion and rice; sauté 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken mixture to pan; top with peas, tomato, and artichokes. Bake, uncovered, at 400ºF. for 50 minutes, stirring after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with roasted bell pepper strips. Yield: 12 servings (serving size: 1 chicken thigh and 1 cup rice mixture Recipe by: Cooking Light , Nov/Dec 1993, page 136 Posted to Bakery-Shoppe Digest V1 #217 by "Lewis" on Sep 3, 1997
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