Chicken and
Rice
3 T. salad oil
2-1/2 to 3 lbs. chicken parts (thighs, legs, breasts)
or 2-1/2 to 3 lb. broiler-fryer chicken, cut up
1/2 c. all purpose flour
1 can (28 oz.) whole tomatoes
1 medium onion, chopped (about 1/2 cup)
1-1/2 tsp. salt
1-1/2 to 2 tsp. chili powder
1/8 tsp. instant minced garlic
1/8 tsp. pepper
Dash cayenne pepper
2 chicken bouillon cubes
2-1/2 c. boiling water
1 c. uncooked regular rice
1 can (8 oz.) whole kernel corn
1 can (8 oz.) kidney beans
Heat oil in Dutch oven or large skillet. Coat chicken with flour
and brown over medium heat, for 15 to 20 minutes. Drain off fat.
Heat oven to 350 degrees. Mix tomatoes (with liquid) and
remaining ingredients except rice, corn and beans; pour onto
chicken.
Cover and bake 30 minutes. Stir in rice, corn (with liquid) and
beans (with liquid).
Bake until chicken and rice are tender and vegetables are hot,
for 30 to 40 minutes.
Makes 4 to 6 servings
Return
to Turkey, Chicken and Dressing Recipes Index |
