Rice And Chicken Casserole
|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 Â°F (180 Â°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.