Recipe - Rancho Chicken And Rice

3 pound Fryer; Cut Up
Salad Oil
Seasoned Flour
1 cup Chopped Onion
2 Cloves Garlic
One half cup Green Pepper; Diced
4 ounce Pimientos; Canned, Cut In
Strips
1 cup Rice; Uncooked
1 One half cup Chicken Broth
1 One half teaspoon Turmeric
1 ds Chili Powder
1 teaspoon Salt
1/8 teaspoon Pepper

Coat chicken by rolling in seasoned flour. Brown in hot oil. Remove from
skillet. Cook onions, garlic, and green peppers in same skillet until
golden. Add pimiento, rice, turmeric and spices. Stir over low heat about
two minutes. Add remaining ingredients. Heat to boiling. Pour into 3 quart
casserole. Arrange chicken on top. Bake 350F for about 1 hour until chicken
is cooked.

Note: I do not use canned pimiento in this recipe but use instead some
minced red pepper for colour.

Recipe by: "Not by Bread Alone" Temple EmanuEl, NJ

Posted to JEWISHFOOD digest V97 #313 by Bob & Carole Walberg
walbergr@mb.sympatico.ca on Nov 30, 1997