|1½ pounds||Chicken drumsticks and thighs|
|⅓ cup||Gold Medal all-purpose flour|
|2 tablespoons||Vegetable oil can|
|1 can||(8 ounces) stewed tomatoes, undrained|
|½ cup||Uncooked regular long grain rice|
|1 small||Onion, chopped small clove garlic, chopped|
|1 teaspoon||Dried oregano leaves|
|1 pack||(10 ounces) frozen green peas|
|¼ cup||Chopped green bell pepper|
|3 tablespoons||Sliced pimiento stuffed olives Grated Parmesan cheese|
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
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