Spanish Rice with Chicken
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Spanish Rice with Chicken
(8 servings) 6 pounds fryer chicken, cut up 4 tablespoons oleo 2 cups regular rice, uncooked 2 16-ounce cans tomatoes, chopped, drained 2 cups boiling water 2 tablespoons minced onion 4 teaspoons parsley flakes 2 tablespoons dried green pepper flakes 1 teaspoon sugar ¼ teaspoon mince garlic salt and pepper to taste In Dutch oven over medium heat, cook rice in oleo until golden brown in color. Stir constantly while cooking rice. Stir in tomatoes, water, onions, garlic, sugar, pepper flakes, parsley flakes and ½ teaspoon of salt. Bring to boil, then remove ½ mixture. Arrange chicken pieces in Dutch oven over remaining mixture. Sprinkle lightly with salt and pepper. Pour removed mixture over chicken and cover with aluminum foil. Place cover on Dutch oven and bake at 350 degrees F for 1 hour or until chicken is tender. |