Chicken Algerian

2-1/2 to 3 pounds choice chicken pieces
2-1/2 tsp salt
1 tsp paprika
1/4 tsp each ground black pepper and garlic powder
1 cup uncooked rice
1 cup chopped onions
1 large eggplant, peeled and diced
1-1/2 cups chicken broth
1 cup drained canned tomatoes, chopped
1 tsp oregano leaves
1/2 tsp marjoram leaves

Sprinkle chicken with combined salt, paprika, pepper, and garlic powder. Place in a buttered shallow 2-1/2 quart casserole, skin side up. Bake at 425F for 20 minutes. Push chicken to one side. Add rice, onions, and eggplant. Combine remaining ingredients in a saucepan; heat to boiling. Pour over rice. Cover and continue baking 30 minutes longer or until chicken and rice are tender and liquid is absorbed.

Makes 6 servings.

Serve With Confetti Coleslaw, Pumpernickel Rolls, Banana Pudding

Return To:
Jambalaya, Rice Dressing, Rice Dishes

Cajun Country -- New Iberia, Louisiana