Recipe - Chicken N Vegetables

1 One half pound Chicken drumsticks and
thighs
1/3 cup Gold Medal allpurpose
flour
2 tablespoon Vegetable oil can
1 cn (8 ounces) stewed tomatoes,
undrained
Three fourths cup Water
One half cup Uncooked regular long grain
rice
1 small Onion, chopped small clove
garlic, chopped
1 teaspoon Dried oregano leaves
One half teaspoon Paprika
One half teaspoon Salt
1/8 teaspoon Pepper
1 pack (10 ounces) frozen green
peas
One fourth cup Chopped green bell pepper
3 tablespoon 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 2quart 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini