Chicken 'n vegetables

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

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