| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dutch | Casseroles | 12 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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'" <lewises@flatoday.infi.net> on Sep 3, 1997
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