Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.
STAR is a long standing member of the NAOOA. STAR’s Extra Virgin Olive Oil bears the NAOOA seal and has been tested to meet or exceed the International Olive Council’s worldwide olive oil industry standards for quality and authenticity.Learn More Buy Now
- 2 tablespoons STAR Extra Virgin Olive Oil
- 4 chicken pieces (thighs, breast, legs, etc…)
- Salt and fresh ground pepper, to taste
- 3 to 4 cloves garlic, minced
- 1 cup long grain rice
- 1-1/2 cups organic, low sodium chicken broth
- 1 jar (14.75 ounces) Cara Mia Marinated Artichoke Hearts, drained
- ½ teaspoon dried Italian seasoning
- ½ teaspoon dried oregano
Preheat oven to 400F.
Heat olive oil in a cast iron skillet. Add chicken pieces and cook for 4 minutes per side over medium-high heat. Remove chicken from skillet and set aside.
Add garlic to the skillet and stir for 10 to 15 seconds, or until fragrant. Stir in rice; stir for about 30 seconds. DON’T BURN THE RICE.
Place prepared chicken pieces over rice, and add the chicken broth.
Arrange artichokes around the pan; season with Italian Seasoning and oregano, and bring to a boil.
Carefully cover the skillet with aluminum foil and transfer to preheated oven.
Cook for 25 minutes, or until liquid is absorbed. Remove foil and continue to cook for 5 more minutes.
Remove from oven and serve.
Recipe developed by: http://www.diethood.com
Prep Time: 10
Cook Time: 45
Total Time: 55