Spanish chicken with rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Flour, all-purpose |
| 6 | Chicken breast halves; split and boned | |
| 2 | tablespoons | Oil, salad |
| 1 | teaspoon | Salt |
| dash | Black pepper | |
| 1 | large | Green pepper; chopped |
| ½ | cup | Onion; chopped |
| 4 | ounces | Pimiento; sliced |
| 8 | ounces | Tomato sauce |
| ¼ | cup | Sherry; or chicken broth |
| Rice; hot cooked | ||
Directions
Shake flour in large oven bag, and place in a 2" deep deep roasting pan. Brush chicken breasts with oil; sprinkle with seasonings.
Place vegetables in bag with flour; arrange chicken over vegetables.
Combine tomato sauce and sherry; pour into bag. Bake at 350 degrees for 40 minutes or until chicken is tender. Serve over hot cooked rice.
SOURCE: Southern Living Magazine, April 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 02-12-95
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