Difference between revisions of "Chicken Granada"
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* ⅓ cup sliced stuffed [[green olive]]s for garnish (optional | * ⅓ cup sliced stuffed [[green olive]]s for garnish (optional | ||
| − | == | + | == Procedures == |
# Season [[chicken]] with [[paprika]], [[garlic salt]] and [[celery salt]]. | # Season [[chicken]] with [[paprika]], [[garlic salt]] and [[celery salt]]. | ||
# Bake in greased shallow 3-quart baking dish; skin side up, at 425 °F for 20 minutes. | # Bake in greased shallow 3-quart baking dish; skin side up, at 425 °F for 20 minutes. | ||
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# Garnish with , if desired. | # Garnish with , if desired. | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Green olive Recipes]] | [[Category:Green olive Recipes]] | ||
| − | [[Category: | + | [[Category:Poultry Recipes]] |
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 10:45, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 2½ to 3 pounds frying chicken, cut up
- 2 teaspoons paprika
- ¼ teaspoon garlic salt
- ¼ teaspoon celery salt
- 1 cup uncooked rice
- 2 tablespoons chopped fresh parsley
- 1½ cups hot chicken broth
- 2 teaspoons lemon juice
- 4 to 5 dasheshot pepper sauce
- ⅓ cup sliced stuffed green olives for garnish (optional
Procedures
- Season chicken with paprika, garlic salt and celery salt.
- Bake in greased shallow 3-quart baking dish; skin side up, at 425 °F for 20 minutes.
- Push chicken to one side. Add rice, parsley, broth, lemon juice and pepper sauce; stir well.
- Arrange chicken pieces on rice.
- Cover and bake 30 minutes or until chicken is tender and liquid is absorbed.
- Garnish with , if desired.
