Yield: 1 servings
| Measure | 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 |
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