| 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 | t | Turmeric |
| 1 | ds | Chili Powder |
| 1 | t | Salt |
| 1/8 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 974
Calories From Fat: 155
Total Fat: 17.3g
Cholesterol: 289.2mg
Sodium: 1117.2mg
Potassium: 1209.4mg
Carbohydrates: 78.2g
Fiber: 3.5g
Sugar: 2.7g
Protein: 117.6g