Chicken Rancho Recipe

Name: Chicken Rancho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone in chicken thighs; 4 -6 chicken legs; 2 1/2 cups chicken stock; 1 tablespoon vegetable oil; 1 medium onion, chopped; 1 green bell pepper, chopped; 2 garlic cloves, minced; 1 cup long grain rice; 1 (4 ounce) jar pimientos, chopped; 1 1/2 teaspoons turmeric; 1 dash cayenne pepper; 1/2 teaspoon chili powder

Servings: persons

4 bone in chicken thighs
4 -6 chicken legs
2 1/2 cups chicken stock
1 tablespoon vegetable oil
1 medium onion, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1 cup long grain rice
1 (4 ounce) jar pimientos, chopped
1 1/2 teaspoons turmeric
1 dash cayenne pepper
1/2 teaspoon chili powder

1
Heat oven to 350.
2
Brown chopped onion and chopped bell pepper until just brown, being careful not to burn.
3
Add minced garlic and cook for two minutes.
4
Add rice, pimentos and stir for about two minutes on low heat.
5
Add chicken stock. turmeric, cayenne, and chili powder.
6
Pour into a 2 quart casserole dish and arrange chicken on top and salt and pepper.
7
Cook for one and a half hours.

893

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 bone in chicken thighs, 4 -6 chicken legs, 2 1/2 cups chicken stock, 1 tablespoon vegetable oil, and more.

Yes, Chicken Rancho falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Rancho

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