Side Pannel
Chicken, Artichoke, and Rice Casserole
Chicken, Artichoke, and Rice Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Casseroles
Ingredients List
- 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 ts 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
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
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
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