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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the chicken in a 9x12 baking pan. Sprinkle with garlic salt, celery salt, and paprika. Bake at 425 degrees for 20 minutes. | 2. While the chicken is cooking, combine in a bowl, the rice, onions, green pepper and parsley, set aside. | 3. Put the broth, tomatoes, and chili powder in a saucepan and bring to a boil. Let simmer. | 4. After the chicken has baked for 20 minutes, remove it from the pan. Add the rice mixture to the chicken drippings in the baking pan, and stir. Pour the broth mixture from the saucepan over the rice mixture. Stir well. | 5. Add the chicken to the top of rice. | 6. Cover and bake 30 to 40 minutes or until the chicken is done through and the rice is tender & liquid is absorbed. Liquid will also be absorbed after the dish sits for a few minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic salt	1/2	teaspoon		-	-	-	-
celery salt	1/2	teaspoon		-	-	-	-
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
roasting chicken	1		cut	965.6022	0.408	77.4748	70.0855
rice	2	cups	uncooked	1404.0	309.426	25.779	2.262
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
green pepper	1 1/2	cups	chopped	44.7	10.3704	1.9221	0.38
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
chicken broth	2 -3	cups		0.0	0.0	0.0	0.0
tomato	2	cups	canned chopped drained	82.8	18.36	4.32	0.72
chili powder				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.