March 10, 2020
"A versatile basic recipe, and the leftover chicken can be used for salads, sandwiches, other chicken dishes. Mushrooms and/or other vegetables can be added. The broth can be saved for soups."
- Serving Size: 1 (794.5 g)
- Calories 464.7
- Total Fat - 9.6 g
- Saturated Fat - 2.1 g
- Cholesterol - 680.4 mg
- Sodium - 691.8 mg
- Total Carbohydrate - 36.8 g
- Dietary Fiber - 2.6 g
- Sugars - 2.6 g
- Protein - 53.6 g
- Calcium - 85.5 mg
- Iron - 8.7 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.3 mg
Add all of the seasonings to the flour and roll the chicken pieces in it.
Brown chicken in the olive oil in a large skillet.
Put chicken in a deep casserole with a cover.
Use the same oil in the skillet to cook the onion, garlic, celery and carrot for 10 minutes over low heat, stirring frequently.
Put these vegetables into the casserole on top of the chicken pieces.
Pour 1½ cups hot water over the mixture.
Bake covered for 1½ hours in preheated 325' F. oven.
Bone chicken pieces and cut into bite-size bits before serving over the rice.
Tips & Variations
No special items needed.