Rancho Chicken and Rice

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Rancho Chicken and Rice Ingredients

3 lb Fryer; Cut Up	1 c Rice; Uncooked
Salad Oil	1 1/2 c Chicken Broth
Seasoned Flour	1 1/2 ts Turmeric
1 c Chopped Onion	1 ds Chili Powder
2 Cloves Garlic	1 ts Salt
1/2 c Green Pepper; Diced	1/8 ts Pepper
4 oz Pimientos; Canned, Cut In

Instructions for Rancho Chicken and Rice

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 on Nov 30, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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