Chicken with Spanish Rice Recipe
Ingredients
| Chicken- 1 broiler-fryer, about 2 1/2 pounds cut up | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Paprika- to taste | ||
| Onion- 4 ounces, chopped (1 medium-sized) | ||
| Garlic | 1 Clove (5gm) | |
| Fresh Tomato- 4 ounces, sliced (1 medium-sized) | ||
| Red or Green Peppers- 2 large, cut in strips | ||
| Salt | 1/2 Teaspoon | |
| Bean Sprouts- 2 cans (19 ounces each), well-drained | ||
| Saffron or Turmeric- a pinch | ||
Directions
GETTING READY
1) Preheat the oven to 350°F.
2) Roughly chop the bean sprouts to the size of rice.
3) Sprinkle salt, pepper, and paprika over the chicken.
MAKING
4) In a non-stick pan, place onion, garlic and chicken.
5) Sauté the chicken mixture over high heat until well browned.
6) Place the chicken mixture in the baking dish.
7) Add tomatoes, bell peppers and ½ teaspoon of salt.
FINALIZING
8) In a bowl, mix together sprouts, saffron or turmeric.
9) Add the sprouts mixture to the chicken.
10) Cover the dish with foil and bake for 1 hour or until chicken is tender.
SERVING
11) Serve hot garnished with chopped parsley.
1) Preheat the oven to 350°F.
2) Roughly chop the bean sprouts to the size of rice.
3) Sprinkle salt, pepper, and paprika over the chicken.
MAKING
4) In a non-stick pan, place onion, garlic and chicken.
5) Sauté the chicken mixture over high heat until well browned.
6) Place the chicken mixture in the baking dish.
7) Add tomatoes, bell peppers and ½ teaspoon of salt.
FINALIZING
8) In a bowl, mix together sprouts, saffron or turmeric.
9) Add the sprouts mixture to the chicken.
10) Cover the dish with foil and bake for 1 hour or until chicken is tender.
SERVING
11) Serve hot garnished with chopped parsley.
Chef
