2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
2 bone-in chicken breast halves
1 tablespoon butter
1/2 cup finely chopped onion
1/4 cup finely chopped green pepper
1 minced clove garlic
2.5 ounces sliced pimentos, drained
1/2 cup uncooked rice
1 1/4 cups chicken broth
1/2 teaspoon turmeric
1/8-1/4 teaspoon chili powder
1/2 teaspoon salt

Heat oven to 350°F. Combine flour, salt and pepper in a large resealable plastic food bag. Add chicken and shake well till coated. In a skillet, brown chicken in butter over medium heat. Remove, set aside and keep warm. In pan drippings, saute onion, green pepper and garlic till tender. Add pimentos and rice. Reduce heat and cook 2 minutes stirring occasionally. Stir in broth, turmeric, chili powder and salt and bring to boil. Pour into ungreased 2 quart baking dish. Top with chicken. Cover and bake 45 minutes till chicken juices run clear and rice is tender.