Lemon Chicken and Rice with Artichokes
I love artichokes and lemon together. I prefer long cooking rice over instant, but using it here speeds things up. This recipe is from a cooking source.
I love artichokes and lemon together. I prefer long cooking rice over instant, but using it here speeds things up. This recipe is from a cooking source.
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray
- 1/4 cup lemon juice
- 1 cup red bell pepper chopped
- 1 pound boneless skinless chicken breast cut into 1/2 inch strips
- 2 1/4 cups onions chopped
- 2 cups instant rice uncooked
- 1 14-oz can reduced-sodium chicken broth (14 ounce can)
- 1 14-oz can artichoke hearts (14 ounce can) drained (cut into quarters if they don't come that way)
- 2 tablespoons parmesan cheese or romano cheese
- Carbohydrate 111.662037803815 g
- Cholesterol 67.16 mg
- Fat 3.21356738144228 g
- Fiber 10.738195526637 g
- Protein 40.0033168209578 g
- Saturated Fat 1.06674442520576 g
- Serving Size 1 1 Serving (566g)
- Sodium 435.787945257935 mg
- Sugar 100.923842277178 g
- Trans Fat 0.647930866803838 g
- Calories 640 calories
Step-by-step
- Coat a Dutch oven or large pan with cooking spray and heat over medium-high heat.
- Add chicken, onion, and bell pepper and saute 5 minutes.
- Stir in rice, lemon juice, salt, pepper, and broth; bring to a boil.
- Cover and reduce heat; simmer for 15 minutes or until rice is tender.
- Stir in artichokes and cook for another minute until thoroughly heated.
- Sprinkle with cheese.
The ingredient list fails to reveal how fiercely instant rice behaves when crowded, or why the choice of pan material dictates your success when working on a compact burner. Starchy grains absorb liquid rapidly, and a narrow base causes uneven hydration while the edges scorch before the center softens. Achieving proper results requires specific technical adaptations.
- Select a heavy-bottomed Dutch oven measuring at least four to five quarts to ensure even heat distribution across smaller burners.
- Maintain medium-high heat during the initial five-minute saute phase so chicken strips develop slight opacity without releasing excess moisture.
- Reduce the burner setting to low immediately upon reaching a boil once the broth and rice are incorporated, trapping steam securely under a tight-fitting lid for the fifteen-minute simmer.
- Scale quantities linearly by multiplying all components by 0.5 for a two-portion yield, or by 2 for eight portions, but retain the same pan diameter if possible to preserve evaporation rates.
- Stir drained artichokes gently during the final sixty seconds of warming to prevent the tender quarters from breaking apart into the starch.
Leftovers keep safely in an airtight container in the refrigerator for up to three days. Reheat portions gently on the stovetop with a splash of water to restore moisture to the grains.
