Chicken, Artichoke, and Rice Casserole

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Chicken, Artichoke, and Rice Casserole Ingredients

2 tb Olive oil; divided	1 tb Dried whole thyme
3 1/2 lb Chicken thighs skinned; (12)	1 ts Salt
3 Cloves garlic; minced	1/2 ts Freshly ground pepper
3 c Finely chopped onion	2 1/2 c Frozen green peas
2 c Long-grain rice; uncooked	2 c Diced plum tomato
3 c No-salt-added chicken broth	9 oz Frozen artichoke hearts; (1
1 c Dry white wine	3/4 c Roasted red bell peppers;
1 tb Rubbed sage

Instructions for Chicken, Artichoke, and Rice Casserole

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" on Sep 3, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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