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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I'm posting this for safe keeping. I got this recipe from my step-mom. She didn't cook much but she'd make this now and then and I remember thinking I'd died and gone to heaven. I have been making it for myself for too many years to count. It's easy and always a crowd pleaser. It's great served with warmed tortillas and a garnish of sour cream. Do not leave out the turmeric-it makes this dish. It alway makes the BEST leftovers. Ingredients:
4 bone in chicken thighs |
4 -6 chicken legs |
2 1/2 cups chicken stock |
1 tablespoon vegetable oil |
1 medium onion, chopped |
1 green bell pepper, chopped |
2 garlic cloves, minced |
1 cup long grain rice |
1 (4 ounce) jar pimientos, chopped |
1 1/2 teaspoons turmeric |
1 dash cayenne pepper |
1/2 teaspoon chili powder |
Directions:
1. Heat oven to 350.
2. Brown chopped onion and chopped bell pepper until just brown, being careful not to burn.
3. Add minced garlic and cook for two minutes.
4. Add rice, pimentos and stir for about two minutes on low heat.
5. Add chicken stock. turmeric, cayenne, and chili powder.
6. Pour into a 2 quart casserole dish and arrange chicken on top and salt and pepper.
7. Cook for one and a half hours.
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