Mother’s Chicken And Rice

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CATEGORY	CUISINE	TAG	YIELD
Meats	Italian		1	Servings

INGREDIENTS

1	lb	Hot Italian sausage, cut
		into 2 inch lengths
		Water with 3 chicken
		bouillon
		A large strip of orange peel
2		Chopped red and green
		peppers
2		2 lb. Italian tomatoes
2	t	Paprika
1	t	Oregano
1 1/2	c	Uncooked rice
4	T	Oil
1		Clove garlic, minced
6		Pieces chicken parts
		roasted up to 8
		minutes. Serve.

INSTRUCTIONS

Notes: By Mary Jane Blocker, Lehighton. The Times News, PA  Choose a
heavy fry pan. Place sausage in pan, cover with water to  which you add
bouillon cubes. Add orange peel; bring to boil. Turn  heat to medium,
simmer 5 minutes. Pierce meat with a fork for juice  to escape, simmer
5 more minutes. Pierce with fork again. Pierce  again after 5 more
minutes of cooking. Remove meat from pan, reserve  the stock. If not
enough to make 2 cups, add water. Heat oil in same  pan. Add peppers,
cut into long strips. Cook over medium heat 10  minutes. Next add
garlic. Cook 1 minute. Next add tomatoes, paprika,  oregano, salt and
pepper. Cook 7-8 minutes. Remove from heat. Cook  rice in salt water
till done. Place rice in large casserole dish  which has been buttered.
Pour stock over rice. Place roasted chicken  parts on top. Spread
tomato mix around and between chicken. Place  cooled sausage around
chicken. Bake 350 for  Posted to recipelu-digest by [email protected]
(Nadia I Canty) on Mar  6, 1998

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