Gulf Coast Chicken
|Salad oil||1⁄4 Cup (4 tbs)|
|Spanish rice mix||2 Cup (32 tbs)|
|Diced smoked ham/Cooked sausage||8 Ounce|
|Frozen cooked deveined shrimp||5 Ounce|
|Instant chicken bouillon||2 Tablespoon|
|Hot water||4 Cup (64 tbs)|
Cut chicken legs into drumsticks and thighs; shake in paper bag with flour, salt, and pepper to coat evenly.
Saute slowly in salad oil in large frying pan 30 minutes, or until fork-tender; place in 10-cup casserole with tight-fitting cover.
Sprinkle Spanish rice right from package over chicken; top with sliced meats, then shrimp.
Heat chicken bouillon and water to boiling in same frying pan, stirring until bouillon is dissolved; pour over mixture in casserole; cover.
Bake in moderate oven (350Â°) 30 minutes, or until bubbly-hot.