Baked Chicken and Rice

Makes 6 servings

  • 2 1/2- to 3- pound cut-up broiler-fryer chicken
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon paprika
  • 1/4 teaspoon pepper
  • 2 1/2 cups chicken broth
  • 1 cup uncooked regular long grain rice
  • 1 medium onion, chopped (about 1/2 cup)
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
  • 1/8 teaspoon ground turmeric
  • 1 bay leaf
  • 2 cups shelled fresh green peas *
  • Pimiento strips
  • Pitted ripe olives

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.

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