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Spanish Chicken Bake Recipe
|Broiler fryers||5 Pound, quartered (2 Birds, 2 1/2Pounds Each)|
|Flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Uncooked regular rice||1 1⁄4 Cup (20 tbs)|
|Water||3 Cup (48 tbs)|
|Spanish rice seasoning mix||1 Ounce (1 Envelope)|
|Green pepper||1 Large, cut in 8 rings|
|Sliced stuffed green olives||1 Cup (16 tbs)|
Calories 837 Calories from Fat 480
% Daily Value*
Total Fat 53 g81.6%
Saturated Fat 13.8 g69%
Trans Fat 0 g
Cholesterol 212.6 mg
Sodium 769.4 mg32.1%
Total Carbohydrates 30 g9.8%
Dietary Fiber 1.1 g4.6%
Sugars 0.6 g
Protein 56 g111.9%
Vitamin A 9.6% Vitamin C 44%
Calcium 4.7% Iron 19.2%
*Based on a 2000 Calorie diet
1.Take a paper bag containing flour.
2.Put chicken pieces, few at a time in it and shake well.
3.Preheat the oven to 350 degrees.
4.Take a large frying pan, heat vegetables oil in it and fry the pieces coated with flour in it until brown.
5.Take a 10- cup shallow baking dish, put rice in it and top with fried chicken pieces.
6.Put water in the frypan with drippings, mix it well.
7.Add Spanish Rice seasoning mix to it and boil.
8.Once done, put the mixture over the rice.
9.Put the lid on and bake the dish for 30 minutes.
10.Once done, remove the lid and top the dish with green pepper rings and sliced olives.
11.Bake for 30 more minutes after covering.
12.Once the chicken and rice is soft and no liquid is left, the dish is ready for serving.