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Chicken & Rice with Artichokes and Roasted Peppers Recipe

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This recipe for Chicken & Rice with Artichokes and Roasted Peppers, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stephanie Esposito (Bartocetti)
Added: Friday, March 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1-2 lb Boneless Chicken (or shrimp), cut up
1 cup Roasted Red Peppers, rough chopped
I can Artichoke Hearts, rough chopped
1/2 cup Black Olives, sliced
1 cup mushrooms (any variety)
3 cups White Wine (NOT COOKING WINE) or more
3 cloves Garlic, finely minced
Flour, enough to coat chicken/shrimp
1/4 cup Fresh Parsley
3 Tbls. Olive Oil
salt & pepper
2 cups Cooked rice

Directions:
Directions:
Season flour with salt and pepper and put in bag. Cut up chicken (if using shrimp, leave whole/peeled) Shake in bag to coat with flour. Heat olive oil with garlic in large skillet. Shake off ALL excess flour and add chicken to pan. Lightly brown. You may have to do this in batches. Return all of the chicken to the pan and pour in enough white wine to cover bottom of pan. Lower heat and add in Roasted peppers, artichoke hearts, mushrooms and olives. Add more wine. Cover pan for about 5-10 minutes. Gently stir. Mixture will have thickened, add more wine to thin out the sauce and cover for additional 5 minutes.(You need enough sauce to coat the rice at the end) Add fresh parsley and stir in rice. If it's too thick, add more wine and cook on low for a few more minutes.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes prep/15-20 cook time
Personal Notes:
Personal Notes:
I took this recipe from my mother in law and made it my own. It was torture using exact measurements. Use more or less of whatever you like. This is a quick dish, but don't rush it (just ask my sister) by cooking it too fast.

 

 

 

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