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Poultry and Eggs - Spanish Chicken

  • 1 (2 to 21/2-pound) chicken, cut up
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup diced green pepper
  • 1/3 cup diced pimientos
  • 1 cup uncooked rice
  • 1 1/2 to 2 cups chicken bouillon
  • 1 1/2 teaspoons tumeric
  • 1 teaspoon salt
  • Dash of pepper
  • Dash of chili powder

Brown chicken in oil and remove from skillet. Cook onions, garlic, and green pepper in skillet; add pimientos and rice. Stir over low heat for two minutes. Add remaining ingredients and heat to boiling.
Coat a large baking dish with cooking spray and pour in rice mixture. Top with chicken. Bake, covered, at 350° for 11/2 hours.
“Over the years, in all of my travels, I have met so many lovely people. This Spanish Chicken recipe was given to me by a friend and neighbor when my husband and I lived in Santa Fe, N.M. She is no longer living, but I think of her with so much love, especially when I fix her recipe.”
Submitted By: Margaret Randolph
Davidson Farmers Co-op
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