We are cooking up a treat.
It will be served shortly...
Chicken and Spanish Rice
Chicken and Spanish rice is a rich recipe in protein and great for your taste buds too.
All-purpose flour: -2 tbsp.
Salt: -1 tsp.
Pepper: -¼ tsp.
Bone-in chicken breast halves: -2
Butter or margarine: -1 tbsp.
Chopped onion: -½ cup
Chopped green pepper: -¼ cup
Garlic cloves (minced):- 1
Sliced pimentos (drained):- 1 jar/2.5 ounce
Uncooked rice: -½ cup
Chicken broth: -1-1/4 cups
Ground turmeric: -½ tsp.
Chili powder: -1/8 tsp.
Large resealable plastic bag
Ungreased 2-qt baking dish
In a large resealable plastic bag, mix half tsp. of salt and pepper with flour.
Put chicken to it and combine until well layered.
Heat butter in a skillet and then put chicken to it. Brown on a medium flame.
Take out chicken and keep aside.
In a pan drippings, sauté garlic, green pepper and onion till it becomes soft.
Add rice and pimientos. Decrease flame and cook for about two minutes. Stir occasionally.
Now stir in turmeric, chili powder, broth and leftover salt. Allow this mixture to boil.
In an ungreased 2-qt baking dish, pour it and top with chicken.
Bake covered at 350 degrees F for around 45 minutes.
Garnish with chopped coriander and serve hot.