|The Chicken and Poultry Bible|
|by Christian Teubner|
These are the most complete and beautifully photographed books on favorite foods: pasta, rice, poultry, and vegetables.
1 - 10 of about 890 for chicken tomato rice
Remove from bone ... Dutch oven. Add chicken, brown well. ... 5 minutes. Add tomato sauce, basil, rosemary, ... 20-30 minutes. Stir rice into sauce mixture. ... Sprinkle with grated cheese.
Brown chicken both sides. Add stewed tomatoes. Cover on low for 45 minutes or tender. Serve over rice.
Melt butter in ... until tender. Add chicken, rice, peas and ... tomatoes, tossing to blend ingredients. Serve immediately while warm. Makes 6 servings.
Put rice in bottom of ... dish. Put the chicken on top of ... onions on top of chicken. Pour the tomatoes over the top. Bake 1 1/2 hours at 350 degrees.
Brown chicken in butter or ... Add 1 cup rice, salt to ... Cover and cook for 20-30 minutes until rice is tender and liquid is absorbed. Makes 4-6 servings.
Place chicken in Pyrex 6"x10". ... over chicken, add rice and enough water to cover rice. Cover with foil for 40 minutes at 400 degrees or until rice is done.
Saute onion, garlic ... tomatoes and cook 15-20 minutes. Add rice, broth and herbs. Bring to a boil and simmer until rice is tender, 25-30 minutes. Serve.
Combine in bowl while chicken browns: Turn mixture ... on top of rice mixture. Sprinkle with ... paprika. Cover and bake 1 hour or until chicken is tender.
Saute onion and garlic in oil. Add flaked chicken. Add water ... chicken and the bottle of ketchup. Simmer 1/2 hour. Add rice and cook for another 1/2 hour.
To cook the chicken stir in tomatoes, ... cooking, cook the rice according to the package ... adding 3/4 tsp. to the water. Serve the Etouffee over the rice.
top of page