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Ingredients
- Chicken legs/thighs
- 1 Tablespoon vegetable oil
- 1 cup regular rice
- 2 1/3 cups boiling water mixed with
- 1 1/2 teaspoons tumeric and
- 1 1/2 teaspoons salt and
- Dash cayenne
- 1 cup frozen peas
- Salt and pepper, to taste
Preparation
Step 1
1. Brown some chicken pieces (I use leg/thighs) in oil. Place in casserole.
2. Add 1 cup rice around chicken. Add the 2-1/3 cups water mixed with the spices. (1 cup of the water can be replaced with 1 cup chicken broth, if desired) Add one cup of frozen peas and salt and pepper to taste.
3. Bake, covered, at 350 degrees for 45 minutes to 1 hour. Uncover and sprinkle with paprika (optional) and let chicken brown for an additional 20 minutes.
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If desired, use 1 1/3 cup water with one 15 ounce can of chicken broth with the tumeric for the rice.