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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Season chicken with paprika, salt, pepper and garlic powder. Place in greased shallow 2½-quart baking dish, skin side up. Bake at 425 °F for 20 minutes. Push chicken to one side.
  2. Add eggplant, rice and onion.
  3. Combine tomatoes, oregano, marjoram and chicken broth in large saucepan; heat to boiling.
  4. Stir into rice mixture. Arrange chicken on rice.
  5. Cover and continue baking 30 minutes longer or until rice is tender and liquid is absorbed.
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