Italian Chicken Rice Casserole Recipe

Summary

Difficulty LevelEasyCourseMain Dish
MethodBakedMain IngredientChicken
Interest GroupEveryday

Ingredients

 
2 1/2 to 3 pounds fryer chicken parts
 
5 tablespoons butter or margarine
 
4 tablespoons olive oil
 
2 tablespoons sherry
 
1 small onion, chopped
 
1 green pepper, chopped
 
1 clove garlic, minced
 
1 cup raw long-grain rice
 
1 1/2 cups chicken broth
 
1 bay leaf
 
1/2 teaspoon salt
 
1/4 teaspoon pepper
 
Pinch of saffron
 
2 medium tomatoes, peeled, sliced
 
2 tablespoons Parmesan cheese

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.

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