| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
All newly t, Poultry |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Broiler fryer chicken, cut up |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Pepper |
| 2 1/2 |
c |
Chicken broth |
| 1 |
c |
Uncooked regular rice |
| 1 |
md |
Onion, chopped |
| 1 |
ts |
Garlic salt |
| 1/2 |
ts |
Dried oregano leaves |
| 1/8 |
ts |
Ground tumeric |
| 1 |
|
Bay leaf, crumbled |
| 1 |
pk |
(10 oz.) frozen green peas, thawed and drained |
|
|
Pimento strips |
|
|
Pitted ripe olives |
INSTRUCTIONS
Place chicken, skin sides up, in ungreased rectangular baking dish, 13x9x2
inches. Sprinkle with salt, paprika and pepper. Cook uncovered in 350 oven
30 minutes.
Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth,
rice, onion, garlic salt, oregano, turmeric, bay leaf and peas in baking
dish. Top with chicken; cover with aluminum foil. Cook in oven until rice
and thickest pieces of chicken are done and liquid is absorbed, about 30
minutes. Garnish with pimento strips and olives.
Recipe by: Betty Crockers Red Spoon Collection Posted to MC-Recipe Digest
V1 #644 by L979@aol.com on Jun 12, 1997
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