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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"
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|Serving Size: 1 Serving (401g)|
|Recipe Makes: 12|
|Calories from Fat: 57 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 108.5mg||33 %|
|Sodium 269.4mg||9 %|
|Potassium 721.1mg||19 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 39.6g|
|Protein 31.6g||45 %|
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Calories per serving: 367
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