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Title: Creole Oven-Fried Chicken and Rice
Categories: Casserole Chicken
Yield: 1 Servings
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1/4 cup (1 stick) butter or margarine 1 fryer chicken (2 1/2 to 3 pounds), cut in pieces (I used 4 chicken breast halves) Flour seasoned with salt, pepper, paprika and poultry seasoning 1 cup Uncle Ben's Converted Rice 1/2 cup chopped onion 1 cup chopped celery 1/3 cup chopped green pepper 1 clove garlic, chopped 2 tablespoons chopped parsley 1 cup chicken broth 2 cups canned tomatoes Salt, pepper and cayenne pepper to taste
Preheat oven to 400 degrees. Melt butter in a 13-by-9-by-2-inch baking pan. Dredge chicken in seasoned flour. Place in pan, skin side down. Bake, uncovered, 25 to 30 minutes, or until lightly browned. Remove from pan.
Mix rice with chopped vegetables; distribute mixture over bottom of pan. Return chicken to pan, skin side up. Bring broth, tomatoes and seasonings to the boiling point. Pour over contents of pan, submerging the rice completely. Bake, uncovered, 40 to 45 minutes or until rice and chicken are tender. (Add more liquid during cooking, if necessary, to prevent dryness)
Serves 6.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Vergie (Bakery-Shoppe)
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