Name: Braised Chicken with Olives and Artichokes
Prep time: 15 min
Cook time: 2 h 35 min
Total time: 2 h 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 ¼ lbs boneless, skinless chicken thighs; 1 small onion, halved and thinly sliced; 2 garlic cloves, thinly sliced; 1 lemon, thinly sliced, seeds removed; 2 tbsp olive oil, divided; 1 (14.5 oz can) artichokes, drained and rinsed; ½ cup mixed Greek olives; 1 cup chicken broth; 1 cup brown rice

1

Divide 1 sliced onion, 2 sliced garlic cloves, 1 thinly sliced lemon, and 2 tbsp olive oil between two Suvie pans. Place pans in Suvie and broil for 10 minutes, rotating pans halfway through cooking.

2

Remove pans from Suvie and combine the onion mixture in one Suvie pan. Add 1 can artichokes, 1/2 cup olives, 1 cup chicken broth, ½ tsp salt, and ½ tsp freshly ground black pepper to the pan with the onions, stirring to incorporate.

3

Pat 1 1/4 lbs chicken dry, season with salt and pepper and nestle into the pan with the remaining ingredients. Return pans to bottom zone of Suvie, input settings and cook now or schedule. Bottom Zone: Slow Cook High, 2 Hours

4

Place 1 cup brown rice in the Suvie rice pot (black handles) and place inside the Suvie Starch Cooker, ensuring pot is centered. Input settings and cook now. Rice, Brown, 1 cup

5

After cooking, fluff rice with a fork and season to taste with salt and pepper. Divide rice between plates, top with chicken, and spoon artichokes, olives, and pan sauce around the chicken.

Braised Chicken with Olives and Artichokes

Ingredients

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Instructions

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