Italian Chicken Rice Casserole Recipe
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.
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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