Chicken and rice with artichoke hearts
Uncooked boneless skinless chicken thigh(s)
Sweet red pepper(s)
2 medium, chopped
1 medium, chopped
3 medium clove(s), minced
Uncooked long grain brown rice
Canned diced tomatoes
7 oz, thawed and coarsely chopped (1 cup)
1 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.