|
3 lb. chicken, cut into pieces or boneless skinless chicken breast
1/2 cup all-purpose flour
1 tsp. salt
1/2 tsp. black pepper
1/4 cup vegetable oil
1 can (16 oz.) tomatoes
1 can (8 oz.) tomato sauce
3/4 cup sliced mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
2 cloves minced garlic
2 bay leaves
1-2 tsp. dried oregano
1/2 tsp. black pepper
Snipped parsley
4 cups hot cooked Riceland Extra Long Grain Rice or Riceland Gold Perfected Rice
Mix flour, salt and 1/3 tsp. pepper. Coat chicken with flour mixture. Heat oil in large skillet or Dutch oven. Cook chicken in oil until brown on all sides, about 15 minutes. Drain oil from skillet. All all other ingredients to chicken except rice and parsley. Bring to a boil; reduce heat, cover and simmer until all chicken is done, about 30 minutes. Remove chicken mixture from Dutch oven. Sprinkle with parsley. Serve over hot cooked rice. (From our "America's Kitchen" cookbook)
Serves 6
| | | |
| |
|
