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Chicken Artichoke And Rice Casserole Recipe
|Chicken||1 , cut into serving pieces and skinned|
|Black pepper||1⁄4 Teaspoon|
|Non stick cooking spray||1|
|Olive oil/Vegetable oil||1 1⁄2 Teaspoon|
|Yellow onion||1 Medium, chopped fine|
|Garlic||2 Clove (10 gm), minced|
|Long grain rice||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Frozen artichoke hearts||9 Ounce, cooked and drained (1 Package)|
|Minced parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 3438 Calories from Fat 1600
% Daily Value*
Total Fat 178 g273.3%
Saturated Fat 49.5 g247.3%
Trans Fat 0 g
Cholesterol 1005 mg
Sodium 1515 mg63.1%
Total Carbohydrates 109 g36.2%
Dietary Fiber 7.6 g30.3%
Sugars 3.4 g
Protein 320 g639.9%
Vitamin A 63.7% Vitamin C 64.7%
Calcium 36.5% Iron 116.1%
*Based on a 2000 Calorie diet
Sprinkle the chicken with the pepper.
Lightly coat a 4 quart Dutch oven with the cooking spray, add the olive oil, and set over moderate heat for 30 seconds.
Add the chicken and cook, turning occasionally, until no longer pink on the outside about 5 minutes.
Transfer to a platter and set aside.
Add the onion to the casserole and cook, uncovered, until soft about 5 minutes; stir in the garlic and rice, and cook, stirring, for 1 minute.
Add the wine, chicken broth, lemon rind, bay leaf, thyme, and rosemary, and bring to a simmer.
Return the chicken to the Dutch oven and add the artichoke hearts, distributing them evenly.
Cover with a piece of wax paper, then the lid.
Bake for 45 to 50 minutes or until the chicken is fork tender and the rice fluffy.
Discard the bay leaf and sprinkle with the parsley.