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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Chicken and Rice Recipe

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This recipe for Chicken and Rice is from Linda's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 fryer (3 to 3 1/2 lbs)
1/2 c olive oil
1 med onion, chopped
1 1/4 tsp salt
1/8 tsp pepper
1 clove garlic
1 bay leaf
3 c canned tomatoes
1 c raw rice
3/4 tsp salt
6 pimento stuffed olives
1 green pepper
Directions:
Directions:
Disjoint chicken and wipe the pieces.

Cook gently in the hot olive oil until browned, turning occasionally to brown evenly.

Remove chicken.

Cook the onion in the oil until transparent.

Replace the chicken and add the salt and pepper, the tomatoes which have been heated to boiling, and the garlic and bay leaf.

Wash the rice and add to the mixture.

Sprinkle the 1/4 tsp salt over the surface.

Cook gently over low heat or in a moderate oven (350F) until rice is tender and fluffy and the liquid is absorbed, about 1 hour.

Lift and stir the rice once after 15-20 minutes. Remove the garlic and bay leaf.

Turn onto a platter and garnish with thin slices of olives and green pepper rings.
Number Of Servings:
Number Of Servings:
5-6

 

 

 

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