Baked Chicken and Rice
1 2 1/2 pound cut-up broiler-fryer chicken (2 1/2 to
3-pounds)
3/4 teaspoon salt
1/4 teaspoon paprika (1/4 to 1/2 teaspoon)
1/4 teaspoon pepper
2 1/2 cups chicken broth
1 cup uncooked regular long grain rice
1 medium onion — chopped (about 1/2 cup)
1 clove garlic — finely chopped
1/2 teaspoon salt
1 1/2 teaspoons chopped fresh oregano
OR
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground turmeric
1 bay leaf
2 cups shelled fresh green peas*
Pimiento strips
Pitted ripe olives
Heat oven to 350ş. Place chicken, skin sides up, in ungreased rectangular
baking dish, 13 × 9 × 2 inches. Sprinkle with salt, paprika and pepper.
Bake uncovered 30 minutes.
Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth,
rice, onion, garlic, salt, oregano, turmeric, bay leaf and peas in baking
dish. Top with chicken. Cover with aluminum foil and bake until rice and
thickest pieces of chicken are done and liquid is absorbed, about 30
minutes. Remove bay leaf. Top with pimiento strips and olives.
Description:
“This hearty favorite is based on a traditional Spanish recipe, Arroz
con Pollo, “chicken with rice.” A specialty of Mexico and Puerto Rico,
this classic dish is especially popular in the southwestern United
States.”
Per serving: 454 Calories (kcal); 20g Total Fat; (41% calories from fat); 31g Protein; 34g Carbohydrate; 93mg Cholesterol; 858mg Sodium
Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : *1 package (10 ounces) frozen green peas, thawed and drained, can
be substituted for the fresh green peas.
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