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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 (2 1/2- to 3-pound) broiler-fryers, cut up |
2 medium onions, chopped |
1/2 cup chopped celery |
2 fresh celery leaves, chopped |
1/4 cup finely chopped fresh parsley |
1 tablespoon salt |
1 medium-size green pepper, chopped |
1 cup uncooked regular rice |
1 (28-ounce) can whole tomatoes, drained and chopped |
1 (8-ounce) can sliced mushrooms, drained |
1 (3-ounce) jar pimiento-stuffed olives, sliced |
1 (17-ounce) can english peas, drained (optional) |
Directions:
1. Combine first 6 ingredients in a large Dutch oven. Add enough water to cover chicken; bring to a boil. Reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken from broth, and cool; strain broth, reserving 1 cup. Remove chicken from bones, and coarsely chop meat. Set aside.
2. Combine reserved broth, green pep>per, rice, and tomatoes in a medium saucepan; bring to a boil. Cover; reduce heat, and simmer 25 minutes or until liquid is absorbed.
3. Combine chicken, rice mixture, mushrooms, olives, and peas, if desired. Stir well, and spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Bake, uncovered, at 350° for 30 to 40 minutes.
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