CHICKEN HACIENDA

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Chicken Hacienda image

This recipe is from A Texas Hill Country Cookbook. It's so much more flavorful than plain old chicken and rice and gets a little crispy on top which I love. I use skinless boneless chicken breasts.

Provided by LonghornMama

Categories     Poultry

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 15

6 chicken breasts, skinned
salt, for dredging
pepper, for dredging
flour, for dredging
1/2 cup butter or 1/2 cup margarine
1 cup chopped onion
2 cloves garlic, crushed
1/2 cup diced green pepper
1/3 cup pimentos
1 1/2 cups uncooked long grain rice
2 cups chicken broth
1/4 teaspoon chili powder
1 teaspoon cumin seed
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Roll chicken in seasoned flour.
  • Brown in skillet with butter.
  • Preheat oven to 350.
  • Remove chicken and saute onions, garlic and green pepper.
  • Add pimento and uncooked rice.
  • Stir over heat 2 minutes.
  • Add chicken broth, chili powder, comino seed, salt and pepper.
  • Put rice mixture into greased casserole dish and arrange chicken breasts over top.
  • Bake uncovered for 1 1/2 hours.

Nutrition Facts : Calories 586.1, Fat 29.7, SaturatedFat 13.8, Cholesterol 133.5, Sodium 849.2, Carbohydrate 41.7, Fiber 1.5, Sugar 2.1, Protein 35.9

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