Ingredients
2 tablespoons all-purpose flour1 teaspoon salt, divided1/4 teaspoon pepper2 bone-in chicken breast halves1 tablespoon butter1/2 cup chopped onion1/4 cup chopped green pepper1 garlic clove, minced1 jar (2-1/2 ounces) sliced pimientos, drained1/2 cup uncooked rice1-1/4 cups chicken broth1/2 teaspoon ground turmeric1/8 to 1/4 teaspoon chili powder
Preparation
Combine flour, 1/2 teaspoon of salt and pepper in a large resealable plastic bag. Add chicken and shake until well coated. In a skillet, brown chicken in butter over medium heat. Remove chicken; set aside and keep warm.
In the pan drippings, saute onion, green pepper and garlic until tender. Add pimientos and rice. Reduce heat; cook for 2 minutes, stirring occasionally. Stir in broth, turmeric, chili powder and remaining salt; bring to a boil.
Pour into an ungreased 2-qt. baking dish; top with chicken. Cover and bake at 350° for 45 minutes or until chicken juices run clear and rice is tender.
