Chicken~ artichoke~ & rice casserole *jb

12 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil, divided
12 Chicken thighs (about 3-1/2 pounds), skinned
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
1 pack (9-oz) frozen artichoke hearts
¾ cup Roasted red bell peppers, thinly sliced into strips

Directions

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 / SODIUM

323 mg cloves garlic, minced CALCIUM 53mg From Cooking Light Magazine, Nov/Dec 1993, page 136.

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