Ingredients Jump to Instructions ↓

  1. 1 Tablespoon olive oil

  2. 1 cup arborio rice or medium-grain white rice

  3. 3 cups chicken broth

  4. 4 chicken breast halves, boneless and skinless

  5. 3 Tablespoons butter

  6. 1/2 pound sliced fresh mushrooms

  7. 1/2 cup orange juice

  8. 1 Tablespoon drained capers

  9. 1 cup drained artichoke hearts, cut into bite-sized pieces

  10. Salt and pepper to taste

  11. 1/4 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large paella pan or a large frying pan over medium-high heat, heat olive oil . Add rice and stir 1 minute. Add chicken broth; reduce heat to medium-low and simmer, stirring frequently, 20 minutes or until rice is just tender but still firm to bite and mixture is creamy.

  2. Cut chicken into bite-sized pieces. In a large frying pan over medium heat, melt butter. Add chicken and mushrooms . Saute until chicken is fully cooked and tender. Remove chicken and mushrooms with a slotted spoon to a plate; set aside.

  3. Increase heat to high; add orange juice to frying pan. Simmer until liquid is reduced to approximately 1/2 cup. Add capers and simmer 1 to 2 minutes. Add artichokes hearts, chicken and mushroom mixture, salt, and pepper; stir and simmer until thoroughly heated.

  4. Remove from heat and pour over cooked rice; stir just until blended. Sprinkle with Parmesan cheese and serve immediately.

  5. Yield: 4 servings Recipe Source: The Artichoke Cookbook by Patricia Rains (Celestial Arts)

  6. Reprinted with permission.


Send feedback