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Total Time:
Prep Time: 25 min
Cook Time: 45 min

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Ingredients

For 2 Servings

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2 tbsp king arthur unbleached all-purpose flour
1 tsp salt, divided
1/4 tsp pepper
2 bone-in chicken breast halves
1 tbsp butter
1/2 cup chopped onion
1/4 cup chopped green pepper
1 garlic clove, minced
1 jar (2-1/2 oz) sliced pimientos, drained
1/2 cup uncooked rice
1-1/4 cups chicken broth
1/2 tsp ground turmeric
1/8 to 1/4 tsp chili powder

Directions

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1 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.
2 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.
3 Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender. Yield: 2 servings.

Directions

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1. 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.

2. 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.

3. Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender. Yield: 2 servings.

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