Chicken, Artichoke and Rice Stew

Ingredients

• Chicken Breast120 g
• Rice1/2 cup (100 g)
• Artichoke Hearts2 heart (80 g)
• Onion1/4 count (38 g)
• Peas1/4 cup (50 g)
• Tomato1/2 count (65 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to use the artichoke heart or the bottom part.

2. 2

   Step 2

   Heat a pot over high heat. In the meantime, cut the chicken and add salt and pepper.

3. 3

   Step 3

   Once heated, pour half the oil and cook each side of the chicken for 4 minutes over medium heat. Remove and set aside.

4. 4

   Step 4

   Chop the onion with the tomato and cut the artichokes into pieces.

5. 5

   Step 5

   Add the onion and the tomato in the same pot with a pinch of salt and the remaining oil. Stir-fry for 5 minutes.

6. 6

   Step 6

   Add the chicken again and then the artichokes, rice and water or broth (about the double of the rice amount.) Add salt and pepper.

7. 7

   Step 7

   Once boiling, lower the heat and cook for 15-17 minutes or until the rice is well cooked. Stir from time to time and add more liquid if required.

8. 8

   Step 8

   In the meantime, put the peas in a pot with boiling water and let boil for 6 minutes. Once ready, add the rice.

9. 9

   Step 9

   Once the rice is ready, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Artichoke and Rice Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.