Tonight You Should Have Zesty Chicken And Rice


Zesty Chicken And Rice Recipe


  • 8 chicken parts, skinned (about 3½ pounds)
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 tablespoon butter or margarine
  • 1 medium onion, chopped
  • 1 x 10¾-ounce can cream of chicken soup
  • ½ cup water
  • ½ teaspoon dried oregano
  • ¼ teaspoon chili powder
  • ⅛ to ¼ teaspoon ground red pepper
  • 3 cups cauliflower or broccoli flowerets
  • 3 medium carrots, sliced

  1. Sprinkle chicken with salt and garlic powder. Melt butter in large skillet over medium-high heat until hot.
  2. Add chicken; cook 5 to 7 minutes or until slightly brown, turning occasionally. Remove chicken; keep warm.
  3. Add oregano, chili powder, and red pepper; stir well and return chicken to skillet.
  4. Reduce heat to medium; cover and cook 20 to 25 minutes or until fork can be inserted into chicken with ease and juices run clear, not pink.
  5. Stir in cauliflower and carrots during last 5 minutes of cooking. Serve over hot rice. Sprinkle with parsley.


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