Ingredients

• 2 tablespoons all-purpose flour
• 1 teaspoon salt, divided
• 1/4 teaspoon pepper
• 2 bone-in chicken breast halves
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/4 cup chopped green pepper
• 1 garlic clove, minced
• 1 jar (2-1/2 ounces) sliced pimientos, drained
• 1/2 cup uncooked rice
• 1-1/4 cups chicken broth
• 1/2 teaspoon ground turmeric
• 1/8 to 1/4 teaspoon chili powde

Directions

1. 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.

2. 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.
3. 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. Yield: 2 servings.

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