Chicken Rancho
I'm posting this for safe keeping. I got this recipe from my step-mom. She didn't cook much but she'd make this now and then and I remember thinking I'd died and gone to heaven. I have been making it for myself for too many years to count. It's easy and always a crowd pleaser. It's great served with warmed tortillas and a garnish of sour cream. Do not leave out the turmeric--it makes this dish. It alway makes the BEST leftovers.
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INGREDIENTS
Nutrition- 4bone in chicken thighs
- 4 -6
- 2 1⁄2cups chicken stock
- 1tablespoon vegetable oil
- 1
- 1
- 2
- 1cup long grain rice
- 1
- 1 1⁄2teaspoons turmeric
- 1dash cayenne pepper
- 1⁄2teaspoon chili powder
DIRECTIONS
- Heat oven to 350.
- Brown chopped onion and chopped bell pepper until just brown, being careful not to burn.
- Add minced garlic and cook for two minutes.
- Add rice, pimentos and stir for about two minutes on low heat.
- Add chicken stock. turmeric, cayenne, and chili powder.
- Pour into a 2 quart casserole dish and arrange chicken on top and salt and pepper.
- Cook for one and a half hours.