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Gulf Coast Chicken

Chicken.Maximus's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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