Chicken N Vegetables Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Chicken drumsticks and thighs,
1/3 cup: Gold Medal all-purpose flour,
2 tbsp: Vegetable oil can,
1 can: , (8 ounces) stewed tomatoes, undrained
3/4 cup: Water,
1/2 cup: Uncooked regular long grain rice,
1 small: Onion, chopped small clove garlic, chopped
1 tsp: Dried oregano leaves,
1/2 tsp: Paprika,
1/2 tsp: Salt,
1/8 tsp: Pepper,
1 package: , (10 ounces) frozen green peas
1/4 cup: Chopped green bell pepper,
3 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Poultry