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Roasted Chicken with Creamy Artichoke Rice

Posted Jul 19 2012 8:10am

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There are some things that I feel like I’ll never get over.

Zach and Kelly breaking up at prom (sob).

The last episode of Full House. Michelle almost killed in a horse riding accident? Maybe this is why I’m so finicky with horses.

Some of the outfits – that we have photographic evidence of – that I wore, in public. Green jeans with a navy Yale sweatshirt (no one I know went to Yale), scrunch socks, my black keds and hot pink shoelaces? I wish I was kidding. At least my crimped hair looked good.

All of my food aversions from childhood.

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I’m still a baby when it comes to trying anything with cottage cheese. I just can’t do it. That half liquid / half clumpy texture totally grosses me out. Am I the only one?

Baby carrots? Slimy or dry and cracked baby carrots? Nope. Won’t touch ‘em. Don’t buy ‘em. You know they’re just regular carrots that they whittle down into that stubby little shape, right?

Applesauce. I’ve tried, I really have.

I love apples. I love apple juice. I love baked apples. But the texture is what gets me. Why can’t applesauce be totally smooth OR super chunky like it’s just a bowl of roasted apple pieces? The kinda blended-but-still-a-little-gritty-ness of it is what I just cannot take.

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I never tried artichokes when I was growing up, but up until a few years ago, I was sure I didn’t like them. Had I tried them, ever? No. Did I even know what they tasted like? Nope. Did it matter? Of course not.

I’m still stubborn when it comes to food sometimes.

I tried that with my Mammaw and her “green spaghetti”  -  told her I didn’t like it even though I hadn’t tried it. She caught me on that, asking me if I had ever tried it and you can’t lie to Mammaw. It’s impossible. She’s got eyes that see right through any lie you even think about sputtering out and eyes in the back of her head that tell her when you’re not doing your homework or when you’re chewing a piece of watermelon Bubble Yum, aka the forbidden candy.

After being forced to try a bite, I decided I did like green spaghetti. Turns out it’s just spaghetti with pesto. Why was that so scary?

Same thing goes for artichokes. I was sure I wouldn’t like them…until I tried a friend’s casserole a few years ago. Now I can’t stay away from them.

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Although…I’m still terrified of whole artichokes and trying to cook my own. That definitely hasn’t happened yet.

Roast Chicken with Creamy Artichoke Rice

Makes: 6 servings

Ingredients:

  • 2 pounds chicken drumsticks
  • 1 Tbsp olive oil
  • 1 tsp each salt, pepper, oregano, parsley, garlic, crushed red pepper
  • 1 and 3/4 cups water
  • 1 tsp salt
  • 2 cups quick cooking brown rice
  • 10 oz. artichoke hearts, chopped
  • 1/4 cup cream
  • 1/2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Preheat oven to 375 degrees.
  2. Place the drumsticks on a foil or parchment lined baking sheet. Brush each piece with some olive oil and sprinkle on the seasonings.
  3. Roast the chicken at 375 for 30-40 minutes until the juices run clear.
  4. While the chicken is cooking, bring the water and salt to a boil. Pour in the rice, bring it back to a boil, lower the heat and let the rice simmer, covered, for 5 minutes.
  5. Remove the pan from heat and let it sit, covered for another 5-7 minutes until the rice is tender and all the water is absorbed.
  6. Once the rice is cooked and still warm, stir in the chopped artichokes, cream, salt, and pepper.
  7. Scoop rice onto plates and top with the chicken.
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