Cooking Recipe Chicken~ Artichoke~ & Rice Casserole *Jb

Recipe Ingredients

2 tb Olive oil, divided

12 Chicken thighs (about 3-1/2

-pounds), skinned

3 Cloves garlic, minced

3 c Finely chopped onion

2 c Long-grain rice, uncooked

3 c No-salt-added chicken broth

1 c Dry white wine

1 tb Rubbed sage

1 tb Dried whole thyme

1 ts Salt

1/2 ts Freshly ground pepper

2 1/2 c Frozen green peas

2 c Diced plum tomato

1 pk (9-oz) frozen artichoke

-hearts

3/4 c Roasted red bell peppers,

-thinly sliced into strips

Directions

1 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.

2 Heat remaining tablespoon oil in a 5-quart Dutch oven over medium
heat. Add onion and rice; saute 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 400 deg for 50 minutes, stirring after 25 minutes.
Cover and cook 15 minutes or until liquid is absorbed. Stir well; top
chicken thigh and 1 cup rice mixture).

CALORIES 295 (19% from fat) / PROTEIN 21g / FAT 6.2g (SAT 1.3g, MONO
2.8g, POLY 1.3g) / CARB 37.3g / FIBER 3.2g / CHOL 62mg / IRON 3.5mg /
SODIUM
323 mg cloves garlic, minced CALCIUM 53mg

From Cooking Light Magazine, Nov/Dec 1993, page 136.

Categories matching this recipe

Poultry ,Main dish ,fat ,cal ,Low