Recipe - Chicken Artichoke And Rice Casserole

2 tablespoon Olive oil; divided
3 One half pound Chicken thighs skinned; (12)
3 Cloves garlic; minced
3 cup Finely chopped onion
2 cup Longgrain rice; uncooked
3 cup Nosaltadded chicken broth
1 cup Dry white wine
1 tablespoon Rubbed sage
1 tablespoon Dried whole thyme
1 teaspoon Salt
One half teaspoon Freshly ground pepper
2 One half cup Frozen green peas
2 cup Diced plum tomato
9 ounce Frozen artichoke hearts; (1
package)
Three fourths cup Roasted red bell peppers;
thinly cut or sliced up into strips

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 5quart 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 BakeryShoppe Digest V1 #217 by "Lewis'"
lewises@flatoday.infi.net on Sep 3, 1997