Yield: 4 servings
3 lb Broiler-fryer chicken,cut 1 Clove garlic, minced
-into 8 pieces 1 1/2 c Uncooked rice
Salt 14 1/2 oz Can tomatoes,coarsely
1/2 c Flour 3 c Water
2 tb Chili powder 1/2 c Chopped green pepper
1 ts Cumin 1/2 c Chopped red pepper
1/3 c Vegetable oil or shortening 1 c Sliced pitted ripe olives
1 c Chopped onion Ds red pepper sauce
Sprinkle chicken with salt and pepper. Combine flour, chili powder and
cumin in a plastic bag. Place chicken pieces in bag and shake until well
coated. In electric skillet, heat oil with heat control set at 350 degrees.
Brown chicken in hot oil 10 minutes on each side or until golden brown. Add
onion and garlic. Saute 4 to 5 minutes. Stir in rice, tomatoes and water.
Arrange chicken over rice. Cover and turn heat control down until light
goes off (simmer point). Simmer 35 to 40 minutes, adding more water, if
necessary. Sprinkle green and red pepper over chicken. Cover and cook an
additional 5 minutes. Toss in olives and heat through.
Makes 4 to 6 servings.
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