Spanish Chicken and Rice
You can never have too many main course recipes, so give Spanish Chicken and Rice a try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 412 calories, 30g of protein, and 9g of fat each. This recipe is typical of European cuisine. Head to the store and pick up chili powder, onion, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.
Instructions
Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag.
Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat.
Remove chicken; set aside and keep warm.
In the pan drippings, saute onion, green pepper and garlic until tender.
Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil.
Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.