Mexican - Spanish, Poultry, Rice Dishes

SPANISH CHICKEN & RICE

  • 1 teaspoons Garlic powder
  • 1 teaspoons Celery Salt
  • 1 teaspoons Paprika
  • 3 pounds Chicken
  • 1 cups Uncooked Rice
  • 3/4 cups Onions, chopped
  • 3/4 cups Green pepper chopped
  • 1/4 cups Parsley, chopped
  • 1 1/2 cups Chicken broth
  • 1 cups Canned Tomatoes, chopped & drained
  • 1 1/2 teaspoons Salt
  • 1 1/2 teaspoons Chili powder

    • Pre heat oven to 425. Blend garlic,celery salt, & Paprika & Sprinkle on Chicken Place skin side up in a greased shallow 2 1 Q baking or casserole dish. Bake at 425° for 20 minutes.

    Remove chicken & add rice, green peppers & parsley. In a sauce pan combine remaining ingredients. & heat to boiling.

    Pour over rice mixture & stir well.

    Replace chicken in pan & cover tightly with aluminum foil. & bake 30 minutes longer or until rice is tender & all liquid is absorbed.

    Serves 4-5

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Richard Thuring of Kearny, NJ. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!