4-5 chicken thighs or other pieces browned in a tablespoon oil
1/2 sweet onion, chopped
1 cup chopped celery
2 cloves garlic, minced
1 tablespoon olive oil
2 cups long grain rice
2 tablespoons wild rice
1 envelope Lipton's Chicken Noodle Soup
3 1/2 cups water
2 tablespoons slivered almonds
1 cup marinated artichoke hearts cut into bite-sized pieces
1/4 cup sliced pimento stuffed green olives
garnish with chopped chives, parsley or jalapeños
Brown the chicken on both sides in a tablespoon of oil and drain on paper towels. Drain the fat from the pot and discard.
Add a tablespoon of olive oil and saute the onion and celery until wilted. Add the white and wild rice and the envelope of Lipton's Chicken Noodle Soup--fry the rice for a few minutes over medium heat until lightly browned.
Add 3 1/2 cups water, 2 tablespoons slivered almonds, 1 cup marinated artichoke hearts cut into bite-sized pieces and 1/4 cup sliced pimento stuffed green olives. Bring to boil and place the chicken on top, cover, reduce heat and simmer on low for 45 minutes. Turn off heat and let steam for 10 more minutes.
Garnish with chopped chives, parsley and/or jalapeños.