CHICKEN SICILIAN
3 to 4 choice chicken pieces (about 14 ounces)
Salt, pepper, and paprika
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup uncooked rice
1/3 cup boiling chicken broth (canned or made with bouillon cube)
1 medium tomato, cut in eighths
2 tablespoons Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/4 teaspoon basil
Wash and dry chicken. Sprinkle chicken with salt, pepper, and paprika. Place skin side up in a shallow 1 1/2quart casserole.
Bake, uncovered, at 450 degrees F for 30 minutes or until browned.
Push chicken to one side; add onion, green pepper, rice, broth, tomato, cheese, and seasonings. Stir. Arrange chicken on top. Cover casserole.
Reduce oven to 350 degrees F and bake 20 to 25 minutes more or until rice is done and liquid is absorbed.
Makes 2 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking for Two, Rice Council of America
3 to 4 choice chicken pieces (about 14 ounces)
Salt, pepper, and paprika
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/3 cup uncooked rice
1/3 cup boiling chicken broth (canned or made with bouillon cube)
1 medium tomato, cut in eighths
2 tablespoons Parmesan cheese
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/4 teaspoon basil
Wash and dry chicken. Sprinkle chicken with salt, pepper, and paprika. Place skin side up in a shallow 1 1/2quart casserole.
Bake, uncovered, at 450 degrees F for 30 minutes or until browned.
Push chicken to one side; add onion, green pepper, rice, broth, tomato, cheese, and seasonings. Stir. Arrange chicken on top. Cover casserole.
Reduce oven to 350 degrees F and bake 20 to 25 minutes more or until rice is done and liquid is absorbed.
Makes 2 servings
From: Recipelink.com
Source: Recipe pamphlet: Cooking for Two, Rice Council of America
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