Chicken, artichoke, and rice casserole

12 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil; divided
3½ pounds Chicken thighs skinned; (12)
3 Cloves garlic; minced
3 cups Finely chopped onion
2 cups Long-grain rice; uncooked
3 cups No-salt-added chicken broth
1 cup Dry white wine
1 tablespoon Rubbed sage
1 tablespoon Dried whole thyme
1 teaspoon Salt
½ teaspoon Freshly ground pepper
2½ cup Frozen green peas
2 cups Diced plum tomato
9 ounces Frozen artichoke hearts; (1 package)
¾ cup Roasted red bell peppers; thinly sliced into strips

Directions

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@...> on Sep 3, 1997

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