Chicken with Rice
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- 1 1/2 pound(s) skinless bone in chicken- breast, drunsticks, thighs
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 4 teaspoon(s) olive oil
- 1 red bell pepper chopped
- 2 celery stalks sliced
- 1 onion chopped
- 4 garlic cloves minced
- 1 14.5 ounce can diced tomatoes
- 1/2 cup(s) chicken broth
- 1/3 cup(s) long grain white rice
- 1/2 teaspoon(s) dried oregano
- 1/2 teaspoon(s) saffron threads crushed
- 1 cup(s) frozen green peas
- 1/4 cup(s) cilantro chopped
- 1. Preheat oven to 350
- 2. Sprinkle chicken with salt and pepper.
- Heat oil in large skillet over medium heat. Add chicken and cook until browned, about 4 minutes a side. Transfer to lidded 2 quart casserole dish.
- 3. Ass bell pepper, celery, onion and garlic to skillet; cook stirring until softened, about 5 minutes.Stir on tomatoes with their juice and broth, bring to boil. Stir in rice, oregano and saffron; add to chicken
- 4.Bake, covered 25 minutes. Sprinkle with peas. Bake covered until chicken is cooked through, rice is tender and liquid is absorbed about 15 minutes. Serve with sprinkle cilantro.
This recipe is a personal recipe added by carol25 and has not been tested or endorsed by MyRecipes.
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Chicken with Rice Recipe at a Glance
- COURSE: Main Dishes