Serves: 6
Total Calories: 467
1. Heat oven to 350°.
2. Place chicken, skin sides up, in ungreased rectangular baking dish, 13 x 9 x 2 inches. Sprinkle with salt, paprika and pepper. Bake uncovered 30 minutes.
3. Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic, salt, oregano, turmeric, bay leaf and peas in baking dish. Top with chicken. Cover with aluminum foil and bake until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Remove bay leaf. Top with pimiento strips and olives.
1 SERVING: Calories 355 (Calories from Fat 110) Fat 12g (Saturated 6g) Cholesterol 70mg Sodium 1030mg Carbohydrates 36g (Dietary Fiber 3g) Protein 29g.
*1 package (10 ounces) frozen green peas, thawed and drained, can be substituted for the fresh green peas.
This Baked Chicken and Rice recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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