Spanish Chicken
110 mins (prep 20, cooking 90)
14 ingredients
4 servings
From Mrs. E.W. Brockman, Jr., Chapel Hill, North Carolina (recipe found on 1940s Better Homes & Gardens Cook Book supplement page); I've put "1/3 cup" as the measurement for seasoned flour--that's about how much will end up on the chicken, but you'll need more to be able to dredge effectively; The original recipe called for a 2 to 2 1/2 lb chicken. Four pounds is standard today, so you have two options a) make this with half a chicken, b) cook all the chicken and reserve half for recipes calling for cooked chicken. (I went with "b.")

Categories:  pasta,-rice-and-grains , rice , poultry , 3-steps-or-less , <-4-hours , time-to-make , chicken , easy , main-dish , casseroles , whole-chicken , white-rice , meat ,
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Serving Size (158.71 g)
Servings 4
Amount per Serving
Calories 311.61 Calories from Fat 88.92
% Daily Value *
Total Fat 9.88g 60.78%
Saturated Fat 3.46g 69.26%
Trans Fat 0.0g %
Cholesterol 9.73mg 12.97%
Sodium 712.53mg 118.76%
Total Carbohydrate 47.88g 63.84%
Dietary Fiber 1.98 g 31.65%
Sugars 1.48 g %
Protein 7.02g 56.18%
Vitamin A 73.85IU% Vitamin C 0.65mg%
Calcium 23.34mg% Iron 1.59mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
green bell pepper