Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil, divided
12 Chicken thighs (about 3-1/2
-pounds), skinned
3 Cloves garlic, minced
3 c Finely chopped onion
2 c Long-grain rice, uncooked
3 c No-salt-added chicken broth
1 c Dry white wine
1 tb Rubbed sage
1 tb Dried whole thyme
1 ts Salt
1/2 ts Freshly ground pepper
2 1/2 c Frozen green peas
2 c Diced plum tomato
1 pk (9-oz) frozen artichoke
-hearts
3/4 c Roasted red bell peppers,
-thinly sliced into strips

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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