Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light December 1997

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Recipe Summary

Yield:
12 servings (serving size: 1 chicken thigh and 1 cup rice mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a Dutch oven over medium heat. Add chicken and garlic; cook 7 minutes on each side or until lightly browned. Remove from pan. Set aside; keep warm. Preheat oven to 400º.

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  • Heat 1 tablespoon oil in pan over medium heat. Add onion and rice; sauté 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken; top with peas, tomato, and artichokes. Bake, uncovered, at 400º for 50 minutes; stir after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with pepper strips.

  • Note: One (15-ounce) can artichoke hearts, drained and rinsed, may be substituted for frozen artichoke hearts, if desired. Sodium content will be higher.

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