Ingredients

The following ingredients have 4 Servings
  • 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 cup hot water
  • 1 jar ((14.75 ounces) Cara Mia Marinated Artichoke Hearts, drained)
  • 1/2 teaspoon dried Italian Seasoning
  • 1/2 teaspoon dried oregano

Instruction

  • 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 chicken broth and hot water.
  • 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 30 minutes, or until most of the liquid is absorbed.
  • Remove foil and continue to cook for 7 more minutes.
  • Remove from oven, stir around to fluff up the rice, and serve.