Chicken and Rice with Artichoke Hearts
- Total Time
A quick and easy dish with the same taste and quality of a grandma made Sunday dinner.
olive oil2 tsp
uncooked boneless skinless chicken thigh(s)1 ¼ pound(s)
dried oregano½ tsp
table salt½ tsp
black pepper¼ tsp
sweet red pepper(s)2 medium, chopped
uncooked onion(s)1 medium, chopped
garlic clove(s)3 medium clove(s), minced
uncooked long grain brown rice1 cup(s)
canned diced tomatoes14 ½ oz
frozen artichokes7 oz, thawed and coarsely chopped (1 cup)
capers1 Tbsp, drained
- Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken with the oregano, 1⁄4 teaspoon of the salt, and the black pepper. Add the chicken to the skillet and cook until browned, about 3 minutes on each side. Transfer to a plate.
- Add the remaining 1 teaspoon oil to the skillet. Add the bell peppers, onion, and garlic; cook, stirring frequently, until the vegetables begin to soften, about 4 minutes. Add the rice and cook, stirring, 1 minute longer. Add the chicken, tomatoes, water, and the remaining 1⁄4 teaspoon salt; bring to a boil. Reduce the heat and simmer, covered, until the rice is tender, the liquid is absorbed, and the chicken is cooked through, about 40 minutes longer.
- Uncover the pan and scatter the artichokes and capers over the rice. Cook, covered, just until the artichokes are heated through, about 3 minutes. Yields 1 chicken thigh and 1 1⁄3 cups rice mixture per serving.