Rating: 4.5 stars
124 Ratings
  • 5 star values: 75
  • 4 star values: 42
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

I'VE had this recipe for 50 years and have probably made it hundreds of times. This dish can be prepared quickly. The portions are just right for two people, and any leftovers are just as delicious the next day. -Mary Nelms, Jacksonville, Florida

Recipe Summary

cook:
45 mins
total:
1 hr 10 mins
prep:
25 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm. In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil. Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350 degrees F for 45 minutes or until chicken juices run clear and rice is tender.

    Advertisement

Nutrition Facts

680 calories; protein 53g; carbohydrates 51.2g; fat 27.6g; cholesterol 163mg; sodium 1894.7mg. Full Nutrition
Advertisement