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Poultry and Eggs -
Spanish Chicken
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| INGREDIENTS |
- 1 (2 to 21/2-pound) chicken, cut up
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1 cup chopped onion
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2 cloves garlic, minced
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1/2 cup diced green pepper
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1/3 cup diced pimientos
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1 cup uncooked rice
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1 1/2 to 2 cups chicken bouillon
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1 1/2 teaspoons tumeric
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1 teaspoon salt
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Dash of pepper
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Dash of chili powder
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| INSTRUCTIONS |
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.” |
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