Baked Chicken and Rice: The Best Baked Chicken and Rice Recipe from Cook'n

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	Baked Chicken and Rice

Serves: 6

This hearty favorite is based on a traditional Spanish recipe, Arroz con Pollo, "chicken with rice." A specialty of
Mexico and Puerto Rico, this classic dish is especially popular in the southwestern United States.

Print this Recipe

   2 1/2- to 3- pound cut-up broiler-fryer chickens
   3/4 teaspoon salt
   1/4 to 1/2 teaspoon paprika
   1/4 teaspoon pepper
   2 1/2 cups chicken broth
   1 cup uncooked regular long grain rice
   1 medium onion, chopped (about 1/2 cup)
   1 clove garlic, finely chopped
   1/2 teaspoon salt
   1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
   1/8 teaspoon ground turmeric
   1 bay leaf
   2 cups shelled fresh green peas *
   Pimiento strips
   Pitted ripe olives

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1. Heat oven to 350°.

2. 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.

3. Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic, salt, oregano, turmeric, bay leaf and peas in baking dish. Top with chicken. Cover with aluminum foil and bake until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Remove bay leaf. Top with pimiento strips and olives.

1 SERVING: Calories 355 (Calories from Fat 110); Fat 12g (Saturated 6g); Cholesterol 70mg; Sodium 1030mg; Carbohydrates 36g (Dietary Fiber 3g); Protein 29g.

* 1 package (10 ounces) frozen green peas, thawed and drained, can be substituted for the fresh green peas.

From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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