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One Pot Chicken and Rice with Artichokes – Classic, delicious comfort food with chicken and rice made in just one pot! It’s quick and easy, and the artichokes add so much flavor!
This is called: copying all my Mama’s recipes and updating/upgrading them a few notches. Thank you, Mom! Your food rocks!
But HEEEEY YA! Happy Sunday! I got my coffee, my laptop, and a good ol’ lemon biscotti to keep me company. I am also giving a big huge high-five to my favorite artichoke-hearts-jarrers (that’s definitely not how you say it), Cara Mia!
First thing is first. If you haven’t noticed, clearly, we are kill.ing. it. over here in the chicken department. I have got so much chicken – breasts, thighs, legs, whole, or otherwise – and I guess that maybe has to do with the fact that I use it so much in my recipes. I have a gazillion chicken pieces in my freezer at all times. 2 freezers, to be completely honest.
But let me tell you about how I got to this recipe.
I had a jar of Cara Mia Marinated Artichoke Hearts, 2 thawed chicken thighs, and an almost-empty container with rice. What to do what to do? Flip back to your mom’s comfort-food recipes and get to work, that’s what.
And desperately loving your mom’s food? Major bonus! I mean, look at all my adaptations to her chicken and rice:
That’s just a few…
And today’s One Pot Chicken and Rice with Artichokes is just as good as all of those! Tootin’ my own horn. If I don’t toot it, who will?! RIGHT?! right.
Personally, I think Cara Mia’s Marinated Artichoke Hearts should be added to every thing you make. The flavor, alone, is more than enough. They are crazy delicious, but also nutritious, and are gluten free, cholesterol free, trans fat free, sugar free. Told ya, it’s good stuff.
This chicken rice combo starts with searing chicken pieces in STAR Extra Virgin Olive Oil for a nice and crispy texture. Not sure what you like to do, but I almost always will leave the skin on to cook the chicken, but when eating, I remove all of it. FYI: 1 chicken thigh with skin-ON is 150 calories, but without it, it’s 50 calories less, at the least.
Moving along, I then gave the rice and garlic a bit of a swim in the olive oil before adding the artichokes and popping it all in the oven for one last hurrah!
The result was a creamy, silky, flavor loaded dinner for 4 with a side of a big, humongous salad that no one touched. Everyone was too busy scraping up all that was left in the pan. Even our 7 year old that thinks mac ‘n cheese is LIFE!
Cara Mia Marinated Artichokes are available at select Walmart, Safeway, Albertsons, Kroger, DeMoulas, Raley’s, Save Mart, Smart & Final, King Soopers, Schnucks, Ralphs, Sprouts, Bashas and Dekalb Farmers Market stores and ONLINE. Look for them in the canned vegetable aisle or produce section.
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
- 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 (I use Pacific)
- 1 jar (14.75 ounces) Cara Mia Marinated Artichoke Hearts, drained
- 1/2 teaspoon dried Italian Seasoning
- 1/2 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.