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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Spanish Chicken Casserole Recipe

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This recipe for Spanish Chicken Casserole is from La Cocina Española, 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:  
4 boneless, skinless chicken breasts
2 Tbsp. cooking oil
1 small onion, chopped
1/4 cup chopped green pepper
1 clove minced garlic
1 Tbsp. chili powder
1/8 tsp. cinnamon
1/8 tsp. ground cumin
16-oz. can cut up tomatoes
1 cup water
3/4 cup long grain rice
2 tsp. instant chicken bouillon granules
1/2 cup picante sauce
1/2 cup shredded cheddar cheese
sliced olives
Directions:
Directions:
In large skillet cook chicken in hot oil until brown on both sides. Remove chicken from skillet. Add onion, green pepper, garlic, chili powder, cinnamon, cumin and 1/8 tsp. pepper. Cook until tender. Drain excess fat from skillet. Stir in undrained tomatoes, water, rice and bouillon. Bring to a boil. Turn rice mixture into a 12 x 7 x 2" baking dish. Arrange chicken on top.

Bake, covered, in a 350º oven for 35 minutes. Spoon picante sauce over chicken. Sprinkle with cheese. Bake, uncovered, 5 minutes longer. Top with sliced olives.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour

 

 

 

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