INGREDIENTS

INSTRUCTIONS

In the bottom of a large pan or Dutch Oven, brown chicken in olive oil.
Add peppers and onions, and allow them to "cook down" for about 10 minutes.
Add one of the cans of tomato sauce, and simmer for 10 minutes.
Add water and rice, stir into the mixture in the pot, but *don't* worry
about stirring it thoroughly.
Bring pot to a boil.  Simmer covered about 20 minutes, or until rice is
cooked.
Add second can of tomato sauce, and simmer about 5 minutes longer.
My notes:  I also season with ground black pepper, and a little salt and
have recently found myself "addicted" to Mrs. Dash with garlic--I put it on
*everything,* and it's great on this dish, but the beauty is that it's very
flavorful on its own, and easy to "customize."
I've also used boneless, skinless chicken breasts and I've even used *all*
chicken wings.  Both work beautifully.
I like using the chicken wings when I can't afford breasts, and I double
the rice (increase peppers, onions, water and sauce accordingly. The wings
give the rice a wonderful flavor and the recipe really s*t*r*e*t*c*h*e*s
it!
And one last note...I have a friend who has a neurological problem which
affects his manual dexterity, so making dishes that don't need to be cut up
while eating makes the meal an easier and more pleasant experience for him.
I've cut up the chicken breast fillets before browning, and I've even used
soup chicken (already cooked) for this dish.  I saute the cooked chicken
lightly in the olive oil for flavor, and then proceed as noted above.
Posted to JEWISH-FOOD digest V96 #68
Date: Wed, 30 Oct 1996 13:59:06 -0800 (PST)
From: leiba@eskimo.com

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