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One Pot Chicken and Rice with Artichokes
4
55
Ingredients
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2 tablespoons STAR Extra Virgin Olive Oil
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4 chicken pieces (thighs, breast, legs, etc…)
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Salt and fresh ground pepper, to taste
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3 to 4 cloves garlic, minced
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1 cup long grain rice
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1-1/2 cups organic, low sodium chicken broth
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1 jar (14.75 ounces) Cara Mia Marinated Artichoke Hearts, drained
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½ teaspoon dried Italian seasoning
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½ teaspoon dried oregano
Instructions
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1.
Preheat oven to 400F.
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2.
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.
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3.
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.
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4.
Place prepared chicken pieces over rice, and add the chicken broth.
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5.
Arrange artichokes around the pan; season with Italian Seasoning and oregano, and bring to a boil.
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6.
Carefully cover the skillet with aluminum foil and transfer to preheated oven.
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7.
Cook for 25 minutes, or until liquid is absorbed. Remove foil and continue to cook for 5 more minutes.
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8.
Remove from oven and serve.
