Ingredients
2 packages of chicken tenders (around 2 lbs) - Don’t use whole chicken breasts. I’ve found that the chicken tastes better and more tender when you use smaller cuts of chicken.
Flour, salt & pepper (to taste)
1 cup margarine - Don’t use butter!
2 chopped white onions - Not sure where you do your grocery shopping, but you can find pre-choppped onions at most stores.
4 cloves (around 2 tablespoons) of garlic, minced - I use the pre-minced garlic in a jar
1 cup diced green bell pepper - Again, most stores have pre-diced peppers
2/3 cup pimientos - These come in a jar.
2 cups uncooked white rice
3 cups chicken stock
2 dashes of chili powder
3 teaspoons cumin
2 teaspoons salt
2 dashes of pepper
Preparation
Roll chicken tenders in the seasoned flour. Put margarine in skillet and heat for a minute over medium heat (until it all melts). Add chicken tenders and brown on each side for about 3-4 minutes each side. In same pan, cook onion, garlic, and green pepper until onion is golden brown (about 5 minute). Add pimientos rice, stir over low heat 2 minutes. Add chicken stock, chili powder, cumin, salt & pepper. Put the mixture in a casserole dish (any big oven-safe dish) and bake covered for 1.5 hours at 350 degrees.
