I'll be sure to keep you posted if I make it to the voting stage - I hope I can count on you all to help me out and vote! *wink*wink*
Chicken & Artichoke Rice
Ingredients
2 teaspoons olive oil
1 1/2 pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
1/2 tsp kosher* salt
1/4 tsp freshly ground black pepper
1/2 tsp paprika
1/4 cup pine nuts
2 teaspoons olive oil
1 1/2 cups uncooked, long grain rice
1 1/2 cups canned/bottled marinated quartered artichoke hearts (drained and rinsed)
1 1/2 Tablespoons Italian (or Greek) Seasoning
1 1/4 teaspoons kosher* salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon freshly grated lemon peel (approx. 1 large lemon)
Juice from the grated lemon, divided
3 cups reduced sodium chicken (or vegetable) broth
1/4 cup chopped fresh parsley
Directions
Sprinkle the chicken pieces with 1/2 tsp. salt, 1/4 tsp. freshly ground black pepper and 1/2 tsp. paprika. Heat 2 tsp. olive oil in a nonstick skillet over medium-high heat - add chicken to the skillet when pan/oil is hot and cook for 3 minutes on each side. Remove from skillet and set aside.
Add pine nuts to skillet and gently toast (stirring constantly) over medium heat for 2-3 minutes or until the nuts begin to take on a golden brown color. Add 2 teaspoons olive oil, uncooked rice, artichoke hearts, Italian (or Greek) seasoning, salt, pepper, lemon peel and juice of 1/2 of the lemon and the chicken broth. Add the chicken along with its juices and gently nestle the chicken in to the rice mixture.
Bring to a boil, reduce the heat to low and cover tightly. Simmer for 20-25 minutes or until rice is cooked. Sprinkle with the remaining half of the lemon and parsley.
*NOTE: If using regular (table) salt you will need to reduce the amount of salt by 1/4 teaspoon.
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Looks yummy and the ingredients look good too... a healthy meal i would say too.
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