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Chicken Artichoke Rice Casserole Jb


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 sl, iced into strips

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 /
323 mg cloves garlic, minced CALCIUM 53mg

From Cooking Light Magazine, Nov/Dec 1993, page 136.


Servings: 12



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