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Rice And Chicken Casserole

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  Chicken 4 Pound, cleaned
  Olive oil 1 Tablespoon
  Spanish onion 1 Large, cubed
  Garlic 2 Clove (10 gm), smashed and chopped
  Chopped jalapeno pepper 1 Tablespoon
  Chopped pimento 2 Tablespoon
  Canned tomatoes 28 Ounce, drained and chopped
  Chicken stock 1 Cup (16 tbs), heated
  Rice 1 Cup (16 tbs), rinsed
  Green pepper 1 , sliced
  Cayenne pepper 1 Pinch

Preheat oven to 350 °F (180 °C).
Cut chicken into 8 pieces and remove skin. Set chicken aside.
Heat oil in large ovenproof saute' pan over medium heat. Add chicken pieces and brown on all sides. Season with salt and pepper.
Add onion, garlic, jalapeno pepper and pimento. Mix and cook 3 minutes over medium heat. Add tomatoes and chicken stock. Sprinkle in cayenne pepper, season with salt and bring to boil.
Add rice, mix and bring to boil. Cover and cook 25 minutes in oven.
Remove cover and add green pepper. Season to taste. Continue cooking 3 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4707 Calories from Fat 2007

% Daily Value*

Total Fat 223 g343.3%

Saturated Fat 61.1 g305.5%

Trans Fat 0 g

Cholesterol 1222.8 mg407.6%

Sodium 2603.2 mg108.5%

Total Carbohydrates 256 g85.5%

Dietary Fiber 26.7 g106.9%

Sugars 22.3 g

Protein 406 g811.9%

Vitamin A 182.1% Vitamin C 421.6%

Calcium 63.8% Iron 159.5%

*Based on a 2000 Calorie diet


Rice And Chicken Casserole Recipe