Rancho chicken and rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Fryer; Cut Up |
| Salad Oil | ||
| Seasoned Flour | ||
| 1 | cup | Chopped Onion |
| 2 | Cloves Garlic | |
| ½ | cup | Green Pepper; Diced |
| 4 | ounces | Pimientos; Canned, Cut In Strips |
| 1 | cup | Rice; Uncooked |
| 1½ | cup | Chicken Broth |
| 1½ | teaspoon | Turmeric |
| 1 | dash | Chili Powder |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Coat chicken by rolling in seasoned flour. Brown in hot oil. Remove from skillet. Cook onions, garlic, and green peppers in same skillet until golden. Add pimiento, rice, turmeric and spices. Stir over low heat about two minutes. Add remaining ingredients. Heat to boiling. Pour into 3 quart casserole. Arrange chicken on top. Bake 350F for about 1 hour until chicken is cooked.
Note: I do not use canned pimiento in this recipe but use instead some diced red pepper for colour.
Recipe by: "Not by Bread Alone" Temple Emanu-El, NJ Posted to JEWISH-FOOD digest V97 #313 by Bob & Carole Walberg <walbergr@...> on Nov 30, 1997