Recipe By : Betty Crocker's Mexican Made Easy
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken
Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds broiler-fryer chicken -- cut up
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
2 1/2 cups chicken broth
1 cup uncooked regular rice
1 medium onion -- chopped
1 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1/8 teaspoon ground turmeric
1 bay leaf -- crumbled
1 10 oz. pkg. frozen green peas -- thawed and drained
Heat oven to 350 degrees. Place chicken, skin sides up, in ungreased
rectangular baking dish, 13 x 9 x 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 green peas in baking dish. Top with chicken; cover with aluminum
foil. Cook in oven until rice and thickest pieces of chicken are done and
liquid is absorbed, about 30 minutes.
