Name: Olive Chicken with Roasted Onions, Bell Peppers & Artichokes over Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 6 cloves garlic; ¾ cup Kalamata olives, pitted; 1 ½ lemons; 3 red bell peppers; 3 medium red onions; black pepper; extra virgin olive oil; oregano, dried; salt

Olive Chicken with Roasted Onions, Bell Peppers & Artichokes over RiceOlive Chicken with Roasted Onions, Bell Peppers & Artichokes over Rice — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

6 cloves garlic

¾ cup Kalamata olives, pitted

1 ½ lemons

3 red bell peppers

3 medium red onions

black pepper

extra virgin olive oil

oregano, dried

salt

Instructions

Preheat oven to 220°C (425°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, peel and medium dice onions. Peel and thinly slice garlic. Transfer both to a large bowl.

Wash, dry, seed, and medium dice bell peppers; add to the bowl with the onions and garlic.

Drain artichokes and add to the bowl.

Wash, dry, and juice lemons into the bowl. Add oil and spices, then toss to combine.

Divide veggies between two baking sheet pans and spread out in a single layer. (Reserve bowl for next step.)

Mince olives and place in the reserved bowl; add oil and stir to combine the olive mixture.

Season both sides of the chicken with salt and pepper; nestle chicken in the veggies on the baking sheets. Spoon olive mixture over the chicken.

Place baking sheets in the oven and roast until chicken is cooked through and veggies are tender, 22-25 minutes.

To serve, divide rice, roasted veggies, and chicken between plates. Enjoy!

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