Mom's Spanish Chicken
|Chicken||3 Pound, cut up (1 Unit)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped green bell pepper||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Pimentos||1⁄3 Cup (5.33 tbs), cut into strips|
|Uncooked rice||1 Cup (16 tbs)|
|Chicken bouillon||2 Cup (32 tbs)|
|Turmeric||1 1⁄2 Teaspoon|
|Chili powder||1 Dash|
Coat the chicken with seasoned flour and brown in hot oil in a skillet.
Remove chicken from skillet.
Place the onion, green pepper and garlic in the oil remaining in the skillet and saute until onion is golden.
Add pimentos and rice; stir over low heat for 2 minutes.
Add the remaining ingredients; bring to a boil.
Pour into a greased 2 quart baking dish.
Arrange the chicken over the top.
Bake, covered, at 350 degrees for 1 1/2 hours.