Chicken 'n vegetables
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| ¾ | cup | Water |
| ½ | cup | Uncooked regular long grain rice |
| 1 | small | Onion, chopped small clove garlic, chopped |
| 1 | teaspoon | Dried oregano leaves |
| ½ | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | pack | (10 ounces) frozen green peas |
| ¼ | cup | Chopped green bell pepper |
| 3 | tablespoons | Sliced pimiento stuffed olives Grated Parmesan cheese |
Directions
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.
4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994