Chicken-Rice "Paella" Bake with Bell Pepper, Asparagus & Artichoke
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (6 oz) jarsartichoke hearts, marinated
- 2 small bunchesasparagus
- 1 cupbasmati rice
- 16 fl ozchicken or vegetable broth
- 2 lbchicken thighs, boneless skinless
- 4 clovesgarlic
- 1 small bunchItalian (flat-leaf) parsley
- 1lemon
- 2 (8 oz) canstomato sauce
- 2yellow bell peppers
- 1 mediumyellow onion
- black pepper
- cayenne pepper
- coriander, ground
- extra virgin olive oil
- oregano, dried
- paprika
- salt
Cookware
- aluminum foil
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- stainless steel or cast iron skillet
- stirring spoon
- tongs
Per serving
- Calories
- 671
- Protein
- 58g
- Carbs
- 66g
- Fat
- 21g
- Fiber
- 11g
- Sodium
- 441mg
Method
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