Chicken~ Artichoke~ & Rice Casserole *jb Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil, divided
12: Chicken thighs, (about 3-1/2 pounds), skinned
3 Cloves: garlic, minced
3 cup: Finely chopped onion,
2 cup: Long-grain rice, uncooked
3 cup: No-salt-added chicken broth,
1 cup: Dry white wine,
1 tbsp: Rubbed sage,
1 tbsp: Dried whole thyme,
1 tsp: Salt,
1/2 tsp: Freshly ground pepper,
2 1/2 cup: Frozen green peas,
2 cup: Diced plum tomato,
1 package: , (9-oz) frozen artichoke hearts
3/4 cup: 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
with roasted bell pepper strips. Yield: 12 servings (serving size: 1
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.
Source from luhu.jp
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
with roasted bell pepper strips. Yield: 12 servings (serving size: 1
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.
Source from luhu.jp