Italian Chicken Rice Casserole Recipe
Ingredients
| Fryer chicken | 3 Pound | |
| Butter/Margarine | 5 Tablespoon | |
| Olive oil | 4 Tablespoon | |
| Sherry | 2 Tablespoon | |
| Onion | 1 Small, chopped | |
| Green pepper | 1 , chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Rice grain | 1 Cup (16 tbs) | |
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Pinch of saffron | ||
| Tomatoes | 2 Medium, peeled | |
| Parmesan cheese | 2 Tablespoon | |
Directions
Wash chicken; pat dry.
Heat 4 tablespoons each butter and oil in large skillet over moderate heat.
Brown chicken well on all sides.
Pour sherry over chicken; remove chicken from pan.
Add onion, green pepper, and garlic to pan; saute until golden.
Add rice; saute 2 minutes.
Add chicken broth, bay leaf, salt, pepper, and saffron; bring to boil.
Grease 2-quart casserole.
Pour in rice mixture; top with chicken.
Cover casserole; bake at 350°F 45 minutes.
Saute tomatoes in 1 tablespoon butter; place on chicken.
Sprinkle with cheese; bake 15 minutes.
Heat 4 tablespoons each butter and oil in large skillet over moderate heat.
Brown chicken well on all sides.
Pour sherry over chicken; remove chicken from pan.
Add onion, green pepper, and garlic to pan; saute until golden.
Add rice; saute 2 minutes.
Add chicken broth, bay leaf, salt, pepper, and saffron; bring to boil.
Grease 2-quart casserole.
Pour in rice mixture; top with chicken.
Cover casserole; bake at 350°F 45 minutes.
Saute tomatoes in 1 tablespoon butter; place on chicken.
Sprinkle with cheese; bake 15 minutes.
Chef
