Chicken and rice with artichoke hearts

9
9
4
Smartpoints value per serving
Total Time
47 min
Prep
7 min
Cook
40 min
Serves
4
Difficulty
Easy
This rustic one-dish meal is packed with comfort and has the same taste and quality of a grandma made Sunday dinner. It includes a protein, vegetable, and starch and the best part about it is that it couldn’t be any easier to throw together. Plus, all the ingredients are cooked together in the same skillet! Meaty chicken thighs are browned in the skillet and returned later to finish cooking with the other ingredients to let the flavors meld. Salty and tangy capers add zing to the dish and a little spoonful goes along way and makes for a well-seasoned dish.

Ingredients

olive oil

2 tsp

uncooked boneless skinless chicken thigh(s)

1¼ pound(s)

dried oregano

½ tsp

table salt

½ tsp

black pepper

¼ 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 rice

1 cup(s)

canned diced tomatoes

14½ oz

water

1 cup(s)

frozen artichokes

7 oz, thawed and coarsely chopped (1 cup)

capers

1 Tbsp, drained

Instructions

  1. 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.
  2. 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.
  3. 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.

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