Spanish Chicken and Rice Bake
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 78.78 ml flour
- 9.85 ml seasoning salt, divided (or to taste)
- 4.92 ml ground black pepper
- 2.46 ml garlic powder (you can use 1 teaspoon if desired)
- 4-5 bone-in chicken breasts
- 44.37 ml butter
- 14.79 ml oil, divided (can use more if needed)
- 1 large onion, chopped
- 29.58 ml fresh minced garlic (or to taste)
- 1 large green bell pepper, seeded and chopped
- 1 small jalapeno pepper, seeded and finely chopped (optional)
- 7.39-9.85 ml turmeric
- 4.92-9.85 ml chili powder
- 0.25 ml cayenne pepper
- 70.87 g jar sliced pimientos, drained
- 236.59 ml uncooked converted white rice (Uncle Ben's is good to use)
- 591.47 ml canned low sodium chicken broth
directions
- Set oven to 350 degres F.
- Grease a 4-quart casserole dish (make certain that your casserole dish is wide enough to hold all the chicken pieces, or use one large enough).
- Combine the flour 1 teaspoon seasoned salt, black pepper and garlic powder in a large resealable plastic bag; add in the chicken breasts and shake until well coated.
- Heat 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium heat.
- Brown the breasts on both sides, then remove to a plate and tent loosley with foil to keep warm.
- In the same skillet with the drippings saute the onion, garlic, green bell pepper, jalapeno pepper with tumeric, chili powder and a pinch of cayenne pepper until veggies are tender (about 3-4 minutes).
- Add in pimientos and uncooked rice; reduce heat to medium-low and cook stirring for 3 minutes.
- Slowly add in the broth and remaining 1 teaspoon seasoned salt; bring just to a boil, stirring.
- At this point adjust all seasonings if needed.
- Transfer the rice mixture to the baking dish.
- Top with the browned chicken breasts.
- Cover and bake for about 45 minutes or until the rice is tender and the chicken is cooked through.
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