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Spanish Chicken And Rice |
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Serves: 8 Print this Recipe2 pounds chicken skin removed and cut in 3/4 -inch pieces Salt Black pepper 1/2 cup flour 3 to 6 tablespoons vegetable oil 1/2 pound bulk Italian sausages 1 cup onions coarsely chopped 1 cup green bell peppers diced 2 garlic large, minced 1 28-ounce can tomatoes whole, peeled, cut up and undrained 1 cup white rice raw converted 3 teaspoons chicken bouillon 3/4 teaspoon italian seasoning dried crushed 1 cup peas thawed At least 1 hour or up to 2 hours before serving: Sprinkle chicken lightly with salt and pepper. In a plastic bag, shake chicken and flour until chicken is evenly coated; shake off excess flour. In a 5-quart Dutch oven over medium-high heat, sauté half of the chicken at a time in 3 tablespoons of the oil until chicken is no longer pink in the center, using additional oil as needed. Remove chicken and set aside. Reduce heat to medium. In same Dutch oven, brown sausage. Drain sausage well, pressing out fat; set aside. Remove all but 1 tablespoon of the drippings. Sauté onion, green pepper and garlic in sausage drippings for 5 minutes or until green pepper is crisp-tender. Add tomatoes with juice, rice, bouillon granules, Italian herbs and sausage. Bring to a boil; reduce heat to low, cover and simmer for 20 to 30 minutes or until rice is tender and liquid is absorbed. Stir in reserved chicken and peas. Cover and cook for 5 to 10 minutes or until chicken is hot. If not serving immediately, cover loosely with foil to retain heat. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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