Name: Chicken-Rice "Paella" Bake with Bell Pepper, Asparagus & Artichoke
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 small bunches asparagus; 1 ½ cups basmati rice; 710 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 6 cloves garlic; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; 3 (213 ml) cans tomato sauce; 3 yellow bell peppers; 1 ½ medium yellow onions; black pepper; cayenne pepper; coriander, ground; extra virgin olive oil; oregano, dried; paprika; salt

Chicken-Rice "Paella" Bake with Bell Pepper, Asparagus & ArtichokeChicken-Rice "Paella" Bake with Bell Pepper, Asparagus & Artichoke — a 45-minute dinner recipe with 18 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 small bunches asparagus

1 ½ cups basmati rice

710 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

6 cloves garlic

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

3 (213 ml) cans tomato sauce

3 yellow bell peppers

1 ½ medium yellow onions

black pepper

cayenne pepper

coriander, ground

extra virgin olive oil

oregano, dried

paprika

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim, seed, and medium dice bell peppers. Snap (or cut) off woody ends of the asparagus; cut spears into 1-inch pieces. Place both in a large bowl.

Peel, halve, and thinly slice onions; peel and mince garlic. Add both to the bowl with the bell pepper and asparagus; set aside.

Preheat a large ovenproof skillet over medium-high heat.

While the skillet heats up, pat the chicken thighs dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom; working in batches if necessary, add chicken and cook until golden, about 2 minutes per side. Once golden, transfer to a clean plate (the chicken will not be cooked all the way through). Reserve skillet with juices for later use.

Meanwhile, using a strainer or colander, rinse the rice under cold, running water, then drain.

Return skillet to medium heat, add more oil, and swirl to coat the bottom. Add veggies and rice; cook, stirring occasionally, until veggies start to soften, about 3 minutes.

Once the veggies are soft, add broth, tomato sauce, and spices to the skillet; stir to combine and bring to a boil. Once boiling, transfer mixture to a large baking dish and add chicken (and any accumulated juices), nestling chicken into the veggies and rice. Cover with an ovenproof lid or foil.

Place baking dish in the oven and bake until rice has fully absorbed liquid and chicken is cooked through, 15-20 minutes. Remove from oven.

Meanwhile, drain and roughly chop artichoke hearts.

Shave parsley leaves off the stems; discard stems and mince the leaves.

Slice lemons into wedges.

When the chicken and rice are done, add artichokes and half of the parsley to the baking dish; stir to combine the "paella." (Reserve remaining parsley for garnish.)

To serve, divide paella between plates or bowls; sprinkle with reserved parsley and squeeze lemon over top. Enjoy!

Open this recipe in Flambette