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Rainy day yesterday and I did not feel like going to market.
I found a couple of chicken thighs in the freezer and a quick raid on the pantry yielded a 6 oz jar of marinated artichoke hearts and a 6oz jar of pitted green olives with sun dried tomatoes. Grabbed a bag of rice and did this:
Brown the chicken over medium high heat until skin is brown and crisp. Remove to plate. S&P both sides.
Add 1 1/2 cups warmed chicken broth to pan. Turn off heat. Add 3/4 cup (uncooked) white rice and stir a bit.
Sprinkle with Emeril's essence (any Greek or Italian spice/herb blend would work) and return chicken to pan.
Place drained artichokes and about 1/2 cup olives with sun dried tomatoes around chicken.
Cover and place in 400 degree oven for 30 minutes. Remove from oven and let sit covered 5 minutes prior to serving.
Enough for 2, easy clean up and easy prep. I will definitely do it again.
I made this for lunch today. It was great! Thanks for the inspiration.
I did make a few changes, such as using boneless, skinless breasts because that's what I had on hand. I also used yellow rice instead of white and I added some onions as well. But, at its heart, my dish was still one pot chicken and rice with artichokes and olives.
I made this for lunch today. It was great! Thanks for the inspiration.
I did make a few changes, such as using boneless, skinless breasts because that's what I had on hand. I also used yellow rice instead of white and I added some onions as well. But, at its heart, my dish was still one pot chicken and rice with artichokes and olives.
Recipes are just suggestions -- there are many ways to make it. I love the yellow rice variation.
Glad you liked it!!
Some of us cook a lot of Mediterranean style dishes. It's rare for me to have the ingredients on hand other than the oregano I grow myself. Seems we eat those things as fast as we buy them!
The flavors and scents are so fresh and a little exotic for someone from Minnesota so they are special to me. Not many Mediterranean people settled in my area. As a kid I remember my mom talking about the first Greek salad she ever ate and how wonderful it was to her.
When my kids were in their early teens I remember driving the ninety miles to Minneapolis so they and a few of their friends could enjoy Greek meals at a restaurant called, "It's Greek to Me." We'd order a variety of dishes and share to get a good tasting experience.
Extra bonus - it's supposed to be good for us!
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