Party Chicken Recipe
Ingredients
| Chicken legs | 4 (Drumsticks And Thighs) | |
| All purpose flour | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Vegetable oil | 1⁄4 Cup (4 tbs) | |
| Spanish rice mix | 13 3⁄5 Ounce (In 2 Packages) | |
| Italian assortment cold cuts | 8 Ounce, sliced | |
| Frozen cooked deveined shrimps | 5 Ounce, thawed | |
| Instant chicken bouillon | 2 Tablespoon | |
| Hot water | 4 Cup (64 tbs) |
Directions
Cut chicken legs into drumsticks and thighs; shake in paper bag with flour, salt and pepper to coat evenly.
Saute slowly in vegetable 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 shrimps.
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 vegetable 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 shrimps.
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
