Main Dishes, Poultry, Rice Dishes

Chicken and Rice

  • 1 - 10 3/4 oz can Chicken soup
  • 3/4 cup Dry white wine
  • 1 1/2 teaspoons Paprika
  • 2 tablespoons Margarine
  • 1 cup Rice
  • 1/4 cup Black olives, chopped
  • 1/4 teaspoon Pepper
  • 1/4 teaspoon Garlic powder
  • 4 tablespoons Olive oil
  • 3 pound Fryer, cut up
  • 1/2 teaspoon Salt

    • Microwave Oven Directions: In large glass casserole, combine condensed soup, wine, 1/2 teaspoon paprika, and margarine. Cover dish with plastic wrap. Cook on high for 5 minutes, or until boiling.Stir in rice and olives. Cover with plastic wrap and cook on high for 3 minutes, then reduce to medium and cook for 10minutes longer. While rice is cooking,prepare chicken pieces. Combine 1 teaspoon paprika, the pepper and garlic powder, and sprinkle evenly over chicken. In frying pan, heat oil and sauté chickenuntil brown. Arrange chicken pieces over rice. Place chicken skin side down, with thickest portions near the outer edge of the dish and thinner pieces, such as wings, facing towards the center. Cover with casserole lid and cook on high for 15 minutes. Turn chicken skin side up, replace cover, and cook on high setting for 5 to 10 minutes longer, or untilchicken is tender. If desired, sprinkle chicken with salt. Cover and let stand for 5 to 10 minutes before serving.

    Crock Pot Directions: Sprinkle chicken pieces with salt, 1 teaspoon paprika, pepper, and garlic powder. Brown in hot oil in large frying pan. Set aside. Place chicken, condensed soup, wine, margarine in pot. Cover and cook on low for 5-7 hrs. Stir in rice, 1/2 teaspoon paprika, and olives. Cover; cook on high for 30 minutes (until rice is tender). Stir occasionally.

    Conventional Oven Directions: Sprinkle chicken w/salt, 1 teaspoon paprika, pepper, garlic powder. Brown in oil in large frying pan. Set aside. In saucepan, melt margarine; stir in 1/2 teaspoon paprika, and rice. Add wine and chicken stock. Bring mixture to boil; reduce heat, simmer, covered, for 15 min. Add olives and put in baking dish. Arrange chicken pieces on top. Cover with foil or casserole lid; bake at350°F for 45 minutes, or until chicken is tender.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by A Gordon of Dawson, NE. 

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