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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Chicken and Rice Recipe

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This recipe for Chicken and Rice is from The Kellner Family Cookbook over a 96 year Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole (2 pieces)
chicken breast cut into small peices
3 tbsp. flour
1 or 2 tsp. salt (I use 1)
2 tbsp. olive oil
3 onions, chopped
2 cloves garlic, minced
1 can tomatoes, chopped
1 box (32 oz.) Collage Inn chicken broth
2 bay leaves
½ tsp. saffron ( If you can afford it.) (works well without)
½ tsp. pepper
2 cups uncook rice
1 green pepper, chopped
3 tbsp. sherry
Directions:
Directions:
Wash and dry the chicken. Mix flour and salt together and roll the chicken in the mixture.

Heat the oil in a deep skillet or casserole. Saute the onions and garlic for 10 minutes. Remove and brown the chicken in the oil remaining in the skillet.

return the onions, and add the tomatoes, chicken broth, bay leaves,saffron and pepper. Cover and cook over a low heat 30 minute. Add the rice, green pepper, pimento and sherry, cover and cook 30 minutes longer, or until chicken and rice are tender. Watch carefully to avoid burning and add a little more broth if necessary.

Makes 6 servings. 275 calories per serving.

If tou wish a spicer dish sprinkle with Tony Chachere's Creole seasoning after serving.

 

 

 

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