Thursday, September 06, 2012

Spanish Rice & Chicken

I love cookbooks!
My husband might even say I have a cookbook problem, but I call it a collection.
I fell in love with cookbooks back when I was in high school and I still have plenty if not all of my first cookbooks.

The other thing I love is the cookbook magazines you can buy in grocery stores.
My very first ever cookbook magazine was Taste of Home - Oct / Nov 1994 edition.

I read that magazine over and over again - I made so many different recipes from it, most of which were really good.
But as all things go, the old get pushed aside and the new becomes front and centre.

A few weeks ago, I was looking for an old recipe and I stumbled onto this Taste of Home magazine, and as I thumbed through it and remember all those recipes I tried way back as a teenager, I found my dinner idea for the next day.

The last time I made this recipe, I was in high school!

I made a few changes, and both hubby and I really liked it, the kids, ate the chicken and rice but turned their noses up at the peppers as they usually do.
But I know a recipe is really good when I look over and the green peppers have not be picked out by my husband - he inhaled this one!

This is perfect for a fall or winter day - comfort food.




Spanish Rice & Chicken

2-3 pounds bone in chicken pieces (I used drumsticks and thighs)
1 teaspoon garlic powder
1 teaspoon celery salt
1 teaspoon paprika
1 ½ cups chicken broth
3 Roma tomatoes, roughly chopped
1 ½ teaspoons salt
1 ½ teaspoons chili powder
1 cup uncooked rice
1 medium onion, chopped
½ green pepper, chopped
½ yellow pepper, chopped

Preheat oven to 425 F (if you have convection – set to 400 F convection), place chicken in a 9 x 13 casserole dish.  Combine garlic powder, celery salt and paprika; sprinkle evenly over both sides of each chicken piece.  Place in oven and cook uncovered for 20 minutes.

Meanwhile bring chicken broth, tomatoes, salt and chili powder to a boil in a saucepan.

Once chicken has cooked for 20 minutes, add the rice, onion, green and yellow peppers, then pour chicken broth mixture on top, stir a little bit (you might need to move the chicken pieces around to make sure the rice is mixed in).

Cover with a lid or foil and return to oven and continue to bake for an additional 45 minutes or until the chicken is done and the rice is tender.

Enjoy!

Yield: serves 4 adults.
Source: Taste of Home Oct/Nov 1994 edition
 

1 comment:

  1. Looks great I'm going to have to try this. I have always loved Taste of Home Magazine. When we where in the states this summer I found the "Ultimate Freezer Cookbook"by Taste of Home. I especially love the Eat One, Freeze One section. The receipes are doubled for you so there is enough for us to have supper and another meal to go in the freezer! Lots of other good ideas for quick lunches too!

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