| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
Chicken, Main dish, Rice & grai |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Fryer; Cut Up |
|
|
Salad Oil |
|
|
Seasoned Flour |
| 1 |
c |
Chopped Onion |
| 2 |
|
Cloves Garlic |
| 1/2 |
c |
Green Pepper; Diced |
| 4 |
oz |
Pimientos; Canned, Cut In Strips |
| 1 |
c |
Rice; Uncooked |
| 1 1/2 |
c |
Chicken Broth |
| 1 1/2 |
ts |
Turmeric |
| 1 |
ds |
Chili Powder |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
Coat chicken by rolling in seasoned flour. Brown in hot oil. Remove from
skillet. Cook onions, garlic, and green peppers in same skillet until
golden. Add pimiento, rice, turmeric and spices. Stir over low heat about
two minutes. Add remaining ingredients. Heat to boiling. Pour into 3 quart
casserole. Arrange chicken on top. Bake 350F for about 1 hour until chicken
is cooked.
Note: I do not use canned pimiento in this recipe but use instead some
diced red pepper for colour.
Recipe by: "Not by Bread Alone" Temple Emanu-El, NJ
Posted to JEWISH-FOOD digest V97 #313 by Bob & Carole Walberg
<walbergr@mb.sympatico.ca> on Nov 30, 1997
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