| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Poultry | 6 | Servings |
INGREDIENTS
| 4-5 lb Chicken | ||
| 1/4 | c | Olive Oil |
| 1 | c | Tomatoes, chopped |
| 1/2 | c | Onion, chopped |
| 1/2 | c | Green Pepper, chopped |
| 1 | cl | Garlic, minced |
| 2 | x | Bay Leaves |
| 1 | pn | Oregano |
| 2 | ts | Salt |
| 1/2 | ts | Pepper |
| 2 | tb | Salad Oil |
| 1 | c | Rice (uncooked) |
| 1 | c | Ripe Olives, coarsley choppd |
| 1/4 | c | Pimentos, chopped |
| 1 | c | Peas, cooked and drained |
INSTRUCTIONS
1) Brown Chicken in oil in a large skillet or dutch oven. Add tomatoes, onion, green pepper, garlic and seasoning. Simmer for about 5 minutes. 2) Pour into a large casserole. Heat oil in same skillet. Add rice and stir until rice is golden brown. Add to the chicken. 3) Cover with water and bake in a 350 F oven for approximately 1 1/2 hours or until chicken is tender and the rice is cooked. 4) Add the olives, pimentos and peas. Bake 15 minutes more and serve. Typed for you By Peggy and Bruce Travers, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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