Chicken and Rice with Artichokes
This one pot Chicken and Rice with artichokes is a classic, delicious comfort food recipe made with chicken and rice in just one pot! It's a quick and easy dinner idea, and the artichokes add so much flavor!
Servings: 4
Equipment
Ingredients
- 2 tablespoons olive oil
- 4 chicken pieces chicken thighs, breasts, legs, etc...
- salt and freshly ground black pepper to taste
- 3 to 4 cloves garlic minced
- 1 cup long grain rice
- 1½ cups chicken broth
- 1 cup hot water
- 14.75 ounces jar of artichoke hearts drained
- ½ teaspoon Italian Seasoning
- ½ teaspoon dried oregano
Instructions
- Prep. Preheat the oven to 400˚F. Season the chicken pieces with salt and pepper.
- Brown the chicken pieces. Heat the cooking oil in a cast iron skillet. Add the chicken pieces and cook for 4 minutes per side over medium-high heat. Remove the chicken from the skillet and set aside.
- Sauté the garlic and rice. Add the garlic to the skillet and stir for 10 to 15 seconds, or until fragrant. Stir in the rice and continue to stir for about 30 seconds. Do not burn the rice.
- Combine. Return the chicken pieces to the skillet and arrange them over the rice. Then, add the chicken broth and hot water. Arrange the artichoke hearts around the pan; season with salt, pepper, Italian Seasoning, and oregano, and bring the mixture to a boil.
- Bake. Carefully cover the skillet with aluminum foil or a lid and transfer it to the preheated oven. Cook for 30 minutes, or until most of the liquid is absorbed. Remove the foil and continue to cook for 7 more minutes.
- Rest and serve. Remove the chicken and rice from the oven and let it rest for 5 minutes. Stir around to fluff up the rice, and serve.
Nutrition
Serving: 8ounces | Calories: 476kcal | Carbohydrates: 43g | Protein: 42g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 119mg | Sodium: 549mg | Potassium: 534mg | Fiber: 2g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 2mg
