Virgin Islands Chicken and Rice

1/4 tsp each garlic salt, celery salt, and paprika
Dash of ground red pepper
2 small chicken breasts, halved
1/3 cup uncooked rice
1/2 cup boiling chicken broth
2 tbs diced pimiento
2 tsp chopped parsley or parsley flakes

Blend garlic and celery salts, paprika, and red pepper; sprinkle on chicken. Place breasts in a shallow casserole, skin side up. Bake at 425F for 20 minutes. Push chicken to one side. Add rice, broth, pimiento, and parsley. Stir well. Arrange chicken over rice. Cover; reduce heat to 350F and continue baking 30 minutes longer or until rice and chicken are tender and liquid is absorbed. Adjust seasonings, if necessary.

Arrange on serving platter and garnish with capers and sliced, pitted ripe olives, if desired.

Makes 2 servings.

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Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana