Greek Chicken, Artichokes, and Brown Rice, from AMA's Family Health Cookbook

Serving Size: 4 servings

Serve with: Greek salad of greens, tomatoes, red onion and feta cheese

Ingredients

1. 2 teaspoons olive oil, preferably extra virgin
2. 3/4 pound skinless boneless chicken breast meat, cut in thin strips
3. 1 teaspoon dried oregano, plus 1/2 teaspoon
4. 1/2 teaspoon salt, plus additional to taste
5. 1/4 teaspoon black pepper, plus additional to taste
6. 1 medium red onion, sliced
7. 3 garlic cloves, finely chopped
8. 2 1/2 cups defatted lower-sodium chicken broth
9. 2 1/2 cups raw quick-cooking brown rice [or, one can cook the brown rice separately and use less chicken broth]
   
10. 1 jar (6 oz) marinated artichoke hearts, reserving liquid
11. 1/2 cup chopped parsley, preferably flat leaf
12. 4 thin lemon slices for garnish

Instructions

1. Heat the oil in a very large, preferably nonstick skillet with a lid or in a Dutch oven. Sprinkle the chicken with 1 teaspoon of the oregano and the salt and pepper. Sauté the chicken, along with the onion, over medium-high heat until the chicken is golden brown and cooked through, 4 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the broth and rice and bring to a boil over high heat. Reduce the heat to low and cook, covered, according to the package directions, 5 to 10 minutes, or until the rice is tender and has absorbed the liquid.
2. Drain the artichoke hearts, reserving 2 tablespoons of the marinade. Stir the artichokes and the reserved marinade into the chicken and rice, add the remaining 1/2 teaspoon of oregano, and cook over medium heat until heated through, 2 to 3 minutes. Take and season with additional salt and pepper if necessary.
3. Sprinkle with the parsley and garnish with the lemon slices before serving.

Comments

1. Go heavy on the artichokes for flavor