| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Dutch |
Poultry |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Chicken drumsticks and thighs |
| 1/3 |
c |
Gold Medal all-purpose flour |
| 2 |
tb |
Vegetable oil can |
| 1 |
cn |
(8 ounces) stewed tomatoes, undrained |
| 3/4 |
c |
Water |
| 1/2 |
c |
Uncooked regular long grain rice |
| 1 |
sm |
Onion, chopped small clove garlic, chopped |
| 1 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
pk |
(10 ounces) frozen green peas |
| 1/4 |
c |
Chopped green bell pepper |
| 3 |
tb |
Sliced pimiento stuffed olives Grated Parmesan cheese |
|
4 |
servings. |
INSTRUCTIONS
Coat chicken with flour. Heat oil in Dutch oven until hot. Cook chicken in
oil over medium heat 15 to 20 minutes or until brown on all sides; drain.
Heat oven to 350!. Mix tomatoes, water, rice, onion, garlic, oregano,
paprika, salt and pepper in ungreased 2-quart casserole. Arrange chicken in
casserole. Cover; bake 30 minutes.
Stir in peas, bell pepper and olives. Cover; bake 30 to 40 minutes or until
chicken is done. Serve with cheese.
From the files of Al Rice, North Pole Alaska. Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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