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Gulf Coast Chicken

Chicken.Maximus's picture
  Chicken legs 4
  Flour 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  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 (350°) 30 minutes, or until bubbly-hot.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2258 Calories from Fat 1214

% Daily Value*

Total Fat 140 g215%

Saturated Fat 26.3 g131.4%

Trans Fat 1 g

Cholesterol 682.2 mg227.4%

Sodium 7540.1 mg314.2%

Total Carbohydrates 112 g37.2%

Dietary Fiber 4.3 g17%

Sugars 10.2 g

Protein 137 g273.1%

Vitamin A 14% Vitamin C 28.2%

Calcium 12.4% Iron 70.5%

*Based on a 2000 Calorie diet

Gulf Coast Chicken Recipe