Chicken, artichoke, and rice casserole
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil; divided |
| 3½ | pounds | Chicken thighs skinned; (12) |
| 3 | Cloves garlic; minced | |
| 3 | cups | Finely chopped onion |
| 2 | cups | Long-grain rice; uncooked |
| 3 | cups | No-salt-added chicken broth |
| 1 | cup | Dry white wine |
| 1 | tablespoon | Rubbed sage |
| 1 | tablespoon | Dried whole thyme |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Freshly ground pepper |
| 2½ | cup | Frozen green peas |
| 2 | cups | Diced plum tomato |
| 9 | ounces | Frozen artichoke hearts; (1 package) |
| ¾ | cup | Roasted red bell peppers; thinly sliced into strips |
Directions
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 asid 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 hicken 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 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'" <lewises@...> on Sep 3, 1997