4 boneless, skinless chicken
breast halves, poached and cubed
8 medium uncooked shrimp, peeled and deveined
2 tablespoons olive oil
4 cloves garlic, minced
1 medium onion, chopped
1 medium red bell pepper, chopped
1 cup long-grain rice
1 cup white wine
2 cups low-salt chicken broth
1 pound very ripe plum tomatoes, chopped
1 (10-ounce) package frozen artichoke hearts, thawed
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons fresh Italian parsley, chopped
1 lemon, cut into wedges
Preheat oven to 375 degrees
F.
Warm oil over medium heat
in heavy 4-quart, oven-proof casserole pot with cover. Add garlic,
onion and red pepper; saute for 5 minutes, or until onion just
begins to brown. Reduce heat to medium; stir in rice and cook
for 2 minutes, stirring constantly. Add wine and bring to simmer
over high heat. Cook until almost all liquid has evaporated.
Stir in chicken, shrimp
and chicken broth. Add tomatoes, artichokes, red pepper flakes,
salt and pepper. Bring to simmer; cover pot and bake for 30 minutes,
or until rice is tender. Transfer to serving bowls; sprinkle
with parsley, garnish with lemon wedges and serve.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
