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Chicken Tomato Casserole's picture
  Broiler-fryer 1 Pound, cut up
  Salad oil/Olive oil 1⁄4 Cup (4 tbs)
  Raw rice 1 Cup (16 tbs)
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Saffron 1 Pinch, crushed (Just 1 Strand Would Be Enough)
  Tomatoes 2 Can (20 oz)
  Chopped mushrooms 1 Can (10 oz)
  Pimientos 1 Can (10 oz), diced
  Chopped parsley 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon

1. Brown chicken on all sides in hot oil in large heavy frying pan; drain on absorbent paper; place in 3-quart baking dish;
2. Saute rice in same frying pan, stirring often, about 5 minutes, or until golden-brown; add onion and garlic; saute over low heat 10 minutes, or just until tender.
3. Stir in saffron, tomatoes, mushrooms, diced pimientos, parsley, salt and pepper; heat to boiling, stirring often.
4. Pour hot tomato mixture over chicken in casserole; cover.
5. Bake in moderate oven (350°) 30 minutes; uncover; bake 40 minutes longer, or until chicken is tender and liquid is absorbed.

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Chicken Tomato Casserole Recipe