Gulf Coast Chicken Recipe
Ingredients
| 4 chicken legs (drumsticks and thighs) | ||
| Flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Salad oil | 1/4 Cup (16 tbs) | |
| Spanish rice package | 2 | |
| Cooked ham | 1 Cup (16 tbs), smoked | |
| Frozen shrimp package | 1 , deveined | |
| 2 tablespoons instant chicken bouillon | ||
| Hot water | 4 Cup (16 tbs) | |
Directions
Cut chicken legs into drumsticks and thighs; shake in paper bag with flour, salt, and pepper to coat evenly.
Saute slowly in salad oil in large frying pan 30 minutes, or until fork-tender; place in 10-cup casserole with tight-fitting cover.
Sprinkle Spanish rice right from package over chicken; top with sliced meats, then shrimp.
Heat chicken bouillon and water to boiling in same frying pan, stirring until bouillon is dissolved; pour over mixture in casserole; cover.
Bake in moderate oven (350°) 30 minutes, or until bubbly-hot.
Saute slowly in salad oil in large frying pan 30 minutes, or until fork-tender; place in 10-cup casserole with tight-fitting cover.
Sprinkle Spanish rice right from package over chicken; top with sliced meats, then shrimp.
Heat chicken bouillon and water to boiling in same frying pan, stirring until bouillon is dissolved; pour over mixture in casserole; cover.
Bake in moderate oven (350°) 30 minutes, or until bubbly-hot.
Chef
