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."
photo by ihvhope
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 4 bone in chicken thighs
- 4 -6 chicken legs
- 2 1⁄2 cups chicken stock
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 cup long grain rice
- 1 (4 ounce) jar pimientos, chopped
- 1 1⁄2 teaspoons turmeric
- 1 dash cayenne pepper
- 1⁄2 teaspoon 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.
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Reviews
-
I think I must have done something wrong. The rice was very mushy. I did cover the dish, perhaps that was the problem, uncovering it for the last half hour. The flavor was subtle and the chicken moist, but the rice was disappointing. I will try this again cutting back the chicken stock by 1/2 cup. -
Had this for dinner tonight. It was delicious. Left it in the oven when we went to services. Cooked for 3 hrs @ 275F and then 30 min @ 350. Came out wonderfully. If I had a bigger dish, I would have put in a little more rice since it seems to go so quickly. -
This is delicious. I didn't have as much time to cook this as I needed, so I used orzo instead and cut the chicken into smaller pieces. I also stirred in baby spinach leaves after it was cooked and covered it so they would wilt. My husband and son raved about it "best ever". Thank you for this amazing one dish meal
RECIPE SUBMITTED BY
<p>I'm a SAHM to adorable five year old boy/girl twins. I grew up in California where I could eat Mexican food every day and the produce was amazing! My husband grew up in Zambia, Africa and had a wonderful adventurous childhood. I love to listen to his stories. Shortly after we got engaged we moved to Augusta, Georgia and it was a fun adventure for us and we loved the change and adored going to the Masters golf tournament, but after two years we REALLY missed the west coast so we moved to Oregon. For five years I was more than thrilled to be near Mexican food once again and the produce was also fantastic. Now we live in upstate NY where there isn't any Mexican food (can you tell I like Mexican?) but we do have Italian and I love it! Now if I can do something about the snow!! I've been married for 13 years to a wonderful man who is everything I ever wanted and more. We love to travel, which we did a lot of before we had our wonderful babies five years ago. My husband and I love culture when we travel and so we try to stay away from the tourist spots. A few years ago my husband went to Saudi Arabia on business so I decided I'd go to Peru to see Machu Pichu and Cusco--by myself. It was an amazing trip and I can't wait to go there again. Given our love for Latin food we've traveled through Central and South America. I LOVE typical dishes, especially in Costa Rica, and I'm prefectly happy to eat rice and beans over and over again. We built our home two years ago and it's on 22 acres so we're busy most weekends gardening and enjoying the outdoors. My goal is to have a greenhouse like the one my husband built for me when we lived in Oregon.</p>
