Difference between revisions of "Chicken Algerian"
RealRecipes (talk | contribs) m (Text replace - "Category:Main Dish Poultry Recipes" to "Category:Poultry Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1½ cups [[chicken broth]] | * 1½ cups [[chicken broth]] | ||
| − | == | + | == Procedures == |
# Season [[chicken]] with [[paprika]], [[salt]], [[pepper]] and [[garlic powder]]. Place in greased shallow 2½-quart baking dish, skin side up. Bake at 425 °F for 20 minutes. Push [[chicken]] to one side. | # Season [[chicken]] with [[paprika]], [[salt]], [[pepper]] and [[garlic powder]]. Place in greased shallow 2½-quart baking dish, skin side up. Bake at 425 °F for 20 minutes. Push [[chicken]] to one side. | ||
# Add [[eggplant]], [[rice]] and [[onion]]. | # Add [[eggplant]], [[rice]] and [[onion]]. | ||
Latest revision as of 10:45, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 2½ to 3 pounds frying chicken pieces
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 large eggplant, peeled and diced
- 1 cup uncooked rice
- 1 cup chopped onion
- 1 cup chopped tomatoes
- 1 teaspoon oregano
- ½ teaspoon marjoram
- 1½ cups chicken broth
Procedures
- Season chicken with paprika, salt, pepper and garlic powder. Place in greased shallow 2½-quart baking dish, skin side up. Bake at 425 °F for 20 minutes. Push chicken to one side.
- Add eggplant, rice and onion.
- Combine tomatoes, oregano, marjoram and chicken broth in large saucepan; heat to boiling.
- Stir into rice mixture. Arrange chicken on rice.
- Cover and continue baking 30 minutes longer or until rice is tender and liquid is absorbed.
