Place chicken, skin sides up, in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with salt, paprika and pepper. Cook uncovered in 350 oven 30 minutes. Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic salt, oregano, turmeric, bay leaf and peas in baking dish. Top with chicken; cover with aluminum foil. Cook in oven until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Garnish with pimento strips and olives. Recipe by: Betty Crockers Red Spoon Collection Posted to MC-Recipe Digest V1 #644 by L979@aol.com on Jun 12, 1997
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 6|
|Calories from Fat: 193 (40%)|
|Amt Per Serving||% DV|
|Total Fat 21.5g||29 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 8.7g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 103.5mg||32 %|
|Sodium 923.1mg||32 %|
|Potassium 444.9mg||12 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 35.9g|
|Protein 31.5g||45 %|
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Calories per serving: 482
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