Chicken, Artichoke, & Rice Casserole
List of Ingredients
2 tb Olive oil -- divided
3 1/2 lb Chicken thighs skinned -- (12)
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 t Salt
1/2 ts Freshly ground pepper
2 1/2 c Frozen green peas
2 c Diced plum tomato
9 oz Frozen artichoke hearts -- (1
-package)
3/4 c Roasted red bell peppers
Thinly sliced into strips
Recipe
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 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).
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