| 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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