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Spanish Chicken Bake's picture
  Broiler fryers 2 , quartered
  All purpose flour 1⁄4 Cup (4 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)
  Regular rice 1 1⁄2 Cup (24 tbs)
  Water 3 Cup (48 tbs)
  Spanish rice seasoning mix 1 Ounce (1 Envelope)
  Green pepper 1 Large, cut into 8 rings
  Sliced stuffed green olives 1 Cup (16 tbs)

1. Shake chicken with flour in plastic bag to coat well. Brown, a few pieces at a time, in oil in large skillet; drain on paper toweling.
2. Place rice in a 10-cup, shallow, baking dish; arrange the browned chicken on top.
3. Stir water into chicken drippings in skillet; blend in the Spanish-rice seasoning mix; bring to boiling. Pour over chicken and rice; cover.
4. Bake in moderate oven (350°) for 30 minutes; uncover; lay green-pepper rings and sliced olives on top. Cover and bake 30 minutes longer, or until chicken and rice are tender, and liquid is absorbed.

Recipe Summary

Main Dish
Cook Time: 
60 Minutes

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 8445 Calories from Fat 4853

% Daily Value*

Total Fat 536 g825.1%

Saturated Fat 142.5 g712.4%

Trans Fat 0 g

Cholesterol 2249.8 mg749.9%

Sodium 6655.6 mg277.3%

Total Carbohydrates 269 g89.7%

Dietary Fiber 7.5 g30%

Sugars 4.7 g

Protein 583 g1165.2%

Vitamin A 97.3% Vitamin C 371.5%

Calcium 43% Iron 173.8%

*Based on a 2000 Calorie diet

Spanish Chicken Bake Recipe