| 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
A Message from our Provider:
“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”