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Chicken With Spanish Rice

Tummy.Tucker's picture
Ingredients
  Broiler fryer chicken 2 1⁄2 Pound, cut up (1 Chicken)
  Salt To Taste
  Pepper To Taste
  Paprika To Taste
  Onion 4 Ounce, chopped (1 Medium Sized)
  Garlic 1 Clove (5 gm), minced
  Fresh tomato 4 Ounce, sliced (1 Medium Sized)
  Peppers 2 Large, cut into strips (Red Or Green)
  Salt 1⁄2 Teaspoon
  Canned bean sprouts 38 Ounce, well-drained (2 Cans, 19 Ounce Each)
  Saffron/Turmeric 1 Pinch
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) Roughly chop the bean sprouts to the size of rice.
3) Sprinkle salt, pepper, and paprika over the chicken.

MAKING
4) In a non-stick pan, place onion, garlic and chicken.
5) Sauté the chicken mixture over high heat until well browned.
6) Place the chicken mixture in the baking dish.
7) Add tomatoes, bell peppers and ½ teaspoon of salt.

FINALIZING
8) In a bowl, mix together sprouts, saffron or turmeric.
9) Add the sprouts mixture to the chicken.
10) Cover the dish with foil and bake for 1 hour or until chicken is tender.

SERVING
11) Serve hot garnished with chopped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes
Servings: 
2

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