|Chicken legs||4 (Drumsticks And Thighs)|
|All purpose flour||2 Tablespoon|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Spanish rice mix||13 3⁄5 Ounce (In 2 Packages)|
|Italian assortment cold cuts||8 Ounce, sliced|
|Frozen cooked deveined shrimps||5 Ounce, thawed|
|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 vegetable 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 shrimps.
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.