Difference between revisions of "Chicken Algerian"
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# Cover and continue baking 30 minutes longer or until [[rice]] is tender and liquid is absorbed. | # Cover and continue baking 30 minutes longer or until [[rice]] is tender and liquid is absorbed. | ||
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[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Revision as of 13:28, 6 April 2012
Description
Makes 6 servings.
Ingredients
- 2½ to 3 pounds frying chicken pieces
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 large eggplant, peeled and diced
- 1 cup uncooked rice
- 1 cup chopped onion
- 1 cup chopped tomatoes
- 1 teaspoon oregano
- ½ teaspoon marjoram
- 1½ cups chicken broth
Directions
- Season chicken with paprika, salt, pepper and garlic powder. Place in greased shallow 2½-quart baking dish, skin side up. Bake at 425 °F for 20 minutes. Push chicken to one side.
- Add eggplant, rice and onion.
- Combine tomatoes, oregano, marjoram and chicken broth in large saucepan; heat to boiling.
- Stir into rice mixture. Arrange chicken on rice.
- Cover and continue baking 30 minutes longer or until rice is tender and liquid is absorbed.
