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Appetizers | Meats | Poultry | Soups | Salads
Chicken
and Vegetables
serves
1
- 1
1/2 lb Chicken drumsticks and thighs
- 1/3
c Gold Medal all-purpose -flour
- 2
tb Vegetable oil
-
1 cn (8 ounces) stewed tomatoes, -undrained
- 3/4
c Water
- 1/2
c Uncooked regular long grain -rice
- 1
sm Onion, chopped small clove -garlic, chopped
- 1
t Dried oregano leaves
- 1/2
ts Paprika
- 1/2
ts Salt
- 1/8
ts Pepper
- 1
pk (10 ounces) frozen green -peas
- 1/4
c Chopped green bell pepper
- 3
tb 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
(c)
2000 90 Meat Outlet All Rights Reserved
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