Chicken & Rice Pilaf

Serves: 5
Total Calories: 778


1/4 cup flour
1 teaspoon paprika
1 teaspoon salt
6 chicken thighs
6 chicken legs
1/4 cup canola oil
1/2 cup onion (chopped)
1 cup mushrooms (sliced)
1 1/2 cups white rice
1 (14 1/2-ounce) can diced tomato
1 1/2 cups chicken broth
1/4 cup parsley (flaked or use fresh)


In plastic bag combine flour, paprika and salt. Shake-up ingredients to mix. Add chicken pieces a few at a time and coat.

In large skillet add oil. Remove chicken pieces from bag and brown slowly in hot oil. Set aside when all chicken pieces are browned.

Add onion and mushrooms. Saute until tender, stirring frequently. Add rice and stir until coated with oil. Add cut-up tomatoes, chicken broth and parsley. Cook together for about 7 - 9 minutes.

Spoon into greased 9 x 13 inch pan. Top with chicken pieces. Cover tightly.

Bake at 350 degrees for about 45 minutes until chicken and rice are cooked.

Note: Could use a 3 pound whole chicken cut-up, or all thighs or legs.

Nutritional Facts:

Serves: 5
Total Calories: 778
Calories from Fat: 208

This Chicken & Rice Pilaf recipe is from the How About a Casserole Cookbook. Download this Cookbook today.

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