Gallagher Kitchen

Mardi's Spanish Chicken with Rice 🇪🇸🍗

Dive into a world of vibrant flavors with Mardi's Spanish Chicken with Rice! This one-pan dish is comforting and satisfying, making it a great option for family dinners, potlucks, or meal prep. The combination of tender chicken, seasoned rice, and fresh vegetables will leave your taste buds singing! Pair it with a refreshing salad or some crusty bread to soak up all those delicious juices! 🥗🍞

Ingredients

For the Chicken

For the Rice Mixture

Instructions

  1. Prep the Chicken: In a bowl, mix the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture until well-coated.

  2. Brown the Chicken: Heat some shortening in a skillet over medium-high heat. Once hot, add the chicken and brown on both sides. Remove the chicken from the skillet and set aside.

    🔥 Browning the chicken not only adds flavor but also gives a beautiful color to the dish!

  3. Sauté the Vegetables: In the same skillet, add the chopped onions, celery, and green pepper to the leftover shortening. Sauté until softened, about 5 minutes. Stir in the chopped pimento and uncooked rice, cooking for an additional 2-3 minutes to toast the rice lightly.

  4. Combine the Liquids: In a separate bowl, mix the chicken consommé with enough water to make 3 3/4 cups. Pour this mixture over the rice and vegetable mixture in the skillet. Add a dash of chili powder, stir well, and bring to a boil.

  5. Bake: Pour the rice mixture into a greased baking dish and lay the browned chicken on top. Cover it with foil and bake at 350°F (175°C) for 45 minutes.

    🍽️ Covering the dish ensures the chicken stays moist while the rice absorbs all the wonderful flavors!

  6. Finish Baking: After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the chicken is nicely browned and cooked through.

Tips for Success

Variations

Enjoy bringing a taste of Spain to your table with this delightful dish! 🌍🍛

All Revisions

ocr Here is the text from the image: ``` SPANISH CHICKEN WITH RICE 8 chicken breasts 2/3 cup sifted flour 2 tsp. salt 1/4 tsp. pepper 2 cups chopped onions 2 cups uncooked rice 2 cans chicken consomme dash chili powder 1 cup chopped celery 1/2 cup chopped pimento 1/2 cup chopped green pepper Flour, pepper and salt chicken. Brown in shortening and remove from skillet. Saute onion, celery, pepper in 2/3 cup shortening used for frying chicken until tender. Add pimento and rice and cook a few minutes. Add water to chicken consomme to make 3 3/4 cups. Add to rice; stir in seasonings and heat to boiling. Pour into greased baking dish. Place chicken on top and cover. Bake at 350° for 45 minutes. Remove cover and continue baking for 15-20 minutes until chicken is brown. Mardi Terry 130 ```
llm # Mardi's Spanish Chicken with Rice 🇪🇸🍗 Dive into a world of vibrant flavors with Mardi's Spanish Chicken with Rice! This one-pan dish is comforting and satisfying, making it a great option for family dinners, potlucks, or meal prep. The combination of tender chicken, seasoned rice, and fresh vegetables will leave your taste buds singing! Pair it with a refreshing salad or some crusty bread to soak up all those delicious juices! 🥗🍞 ## Ingredients ### For the Chicken - 8 chicken breasts - 2/3 cup sifted flour - 2 tsp salt - 1/4 tsp pepper ### For the Rice Mixture - 2 cups chopped onions - 1 cup chopped celery - 1/2 cup chopped pimento - 1/2 cup chopped green pepper - 2 cups uncooked rice - 2 cans chicken consommé - Dash of chili powder - Additional water to make 3 3/4 cups liquid (if needed) ## Instructions 1. **Prep the Chicken**: In a bowl, mix the flour, salt, and pepper. Dredge the chicken breasts in the flour mixture until well-coated. 2. **Brown the Chicken**: Heat some shortening in a skillet over medium-high heat. Once hot, add the chicken and brown on both sides. Remove the chicken from the skillet and set aside. > 🔥 Browning the chicken not only adds flavor but also gives a beautiful color to the dish! 3. **Sauté the Vegetables**: In the same skillet, add the chopped onions, celery, and green pepper to the leftover shortening. Sauté until softened, about 5 minutes. Stir in the chopped pimento and uncooked rice, cooking for an additional 2-3 minutes to toast the rice lightly. 4. **Combine the Liquids**: In a separate bowl, mix the chicken consommé with enough water to make 3 3/4 cups. Pour this mixture over the rice and vegetable mixture in the skillet. Add a dash of chili powder, stir well, and bring to a boil. 5. **Bake**: Pour the rice mixture into a greased baking dish and lay the browned chicken on top. Cover it with foil and bake at 350°F (175°C) for 45 minutes. > 🍽️ Covering the dish ensures the chicken stays moist while the rice absorbs all the wonderful flavors! 6. **Finish Baking**: After 45 minutes, remove the foil and continue baking for an additional 15-20 minutes, or until the chicken is nicely browned and cooked through. ## Tips for Success - **Flavor Boost**: For an extra kick, consider marinating the chicken in your favorite spices or citrus juice for a few hours before cooking. - **Vegetable Variations**: Feel free to add any other vegetables you have on hand, such as peas or corn, to give the dish more color and nutrition! - **Meal Prep**: This dish keeps well, making it a great candidate for leftovers. Reheat gently on the stovetop with a splash of broth or water to keep the rice moist! ## Variations - **Spicy Twist**: Add sliced jalapeños or a teaspoon of cayenne pepper for a spicier dish! 🌶️ - **Cheesy Delight**: Stir in a cup of shredded cheese during the last 10 minutes of baking for a creamy texture. - **Vegetarian Version**: Substitute chicken breasts with chickpeas or your favorite plant-based protein, and use vegetable broth instead of chicken consommé. Enjoy bringing a taste of Spain to your table with this delightful dish! 🌍🍛
name Mardi's Spanish Chicken with Rice

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