Ingredients
2 tbsp olive oil, divided
12 chicken thighs (about 3-1/2 pounds), , skinned
3 cloves garlic, minced
3 cup finely chopped onion
2 cup long-grain rice, uncooked
3 cup no-salt-added chicken broth
1 cup dry white wine
1 tbsp rubbed sage
1 tbsp dried whole thyme
1 tsp salt
1/2 tsp freshly ground pepper
2 1/2 cup frozen green peas
2 cup diced plum tomato
1 package (9-oz) frozen artichoke hearts
3/4 cup roasted red bell peppers, thinly sl, iced 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.
Servings: 12 servings
Chicken~ Artichoke~ & Rice Casserole *Jb Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Dutch Oven; Main Dish; Poultry
The History of Recipes
We can follow the history of `recipes` back into distant history, in truth as far back into history as the Egyptians, and potentially, even further back. In practice though, sadly, these ancient recipes were just primitive pictorial recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are a few tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled some documents detailing recipes cooked by wealthy roman citizens. In his publication, he describes how the meals were separated into starters, main meal and dessert, a style of dining still practiced today. This early Roman chef recounts how the chefs of Roman times used many different aromatic flavors, including a few that will be familiar to modern cooks such as bay, fennel and dill. In the 15th century, knights returning from the crusades brought us many foods and herbs from Arab countries, including spices like basil and coriander. These new spices and herbs was responsible for an explosion in publications on food, many of which still exist in private cookery archives. Over the following few centuries, the wealthy families of Europe competed to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections were highly sought after. Even so, it was during the 19th century that fine cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the twentieth century, recipe books were in great demand, mostly as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Chicken~ Artichoke~ & Rice Casserole _Jb recipe.
