Name: Rancho Chicken and Rice
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

It's amazing how people can affirm that God is a God of order and absolute precision in everything He does in the natural world, yet believe He unconcerned about the moral world. The scientist in the laboratory operates on the basis that his chemical mixtures are not going to violate a known truth and blow the building to bits. The astronauts who blast off into space count on the absolute immutability and accuracy of scientific laws. If God is a God of law and order in the natural realm, He's not going to say, “Oh, just do your own thing. Believe anything you want.” Such inconsistency is absurd!

John MacArthur

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
<[email protected]> on Nov 30, 1997

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