Email to Sally      

SPANISH CHICKEN

Source of Recipe


Internet






List of Ingredients



• 4 boneless, skinless chicken breasts
  
• Celery salt/garlic salt/paprika to taste
  
• 3-4 plum tomatoes, chopped
  
• 1 med. onion, chopped
  
• 1-1/2 tsp chili powder
  
• 1-1/2 tsp salt
  
• 1/4 c chopped parsley
  
• 1 c uncooked rice
  
• 1 can Swanson's chicken broth (14.5 oz)
  






Instructions



1. Season chicken with celery salt, garlic salt and paprika. In large skillet, brown chicken breasts in 1 Tbsp salad oil, remove.
   
   
2. In same skillet, saute onion. Add rice and cook for a minute or so. Add tomatoes, chili powder, salt and parsley. Stir in broth and bring to a simmer. Place chicken breasts on top, cover, and simmer for 20 minutes, checking every now and then to see if you need to add more broth (or water). Makes 4 servings.