Looking for something simple, easy, and quick for dinner, I cleaned out the refrigerator and came up with this concoction.
1onion (red or white), sliced into spears
1sweet pepper (any color) chopped into large chunks
2stalks celery, sliced
1small jar artichoke hearts
1can diced tomatoes
1can chick-peas, rinsed and drained
8 oz. left-over roasted chicken, sliced
2cups brown rice cooked with turmeric
¼cup white or red wine (or chicken broth for non-alcoholic)
Salt & pepper
Thyme, marjoram, dash of cayenne
No nutrition information available
Cook the rice according to package directions with a little salt & pepper, and ¼ tsp. turmeric.
While rice is cooking, saute onion and sweet pepper in olive oil over medium high heat, about 5 minutes, stirring occasionally. Add celery and zucchini and saute 3 minutes until crisp tender. Season vegetables with salt & pepper, thyme, marjoram, and cayenne. Stir to coat. Add artichoke hearts, chick-peas, and tomatoes. Add chicken. Stir to combine. Lower heat to medium and cook 5 minutes for all flavors to combine. Add1/4 cup wine/broth and warm through.
Serve over rice with green salad.
Recipe created by Michelle Ferrer, August 2008