Spanish Chicken and Rice Recipe

Spanish Chicken and Rice Recipe

  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 bone-in chicken breast halves
  • 1 tablespoon butter or margarine
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 (2.5 ounce) jar sliced pimentos, drained
  • 1/2 cup uncooked rice
  • 1 1/4 cups chicken broth
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon chili powder
  1. Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350 degrees F for 45 minutes or until chicken juices run clear and rice is tender.
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