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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Old fashioned. I got this in 1981, not sure where, but it is dated. Ingredients:
1 chicken |
1 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons canola oil |
1/2 cup onion, finely chopped |
1/2 cup green pepper, finely chopped |
2 tomatoes, cut in wedges |
1/2 cup chicken broth |
1 bay leaf |
1/2 teaspoon oregano |
1/2 teaspoon crushed red pepper flakes |
2 1/2 cups cooked brown rice |
20 ounces green peas, cooked and drained |
1 pimentos, cut in strips (red pepper will do) |
Directions:
1. Boil chicken with salt and pepper in just enough water to cover.
2. Remove from pot and cool. Remove meat from bone and cut into chunks. Set aside.
3. Preheat oven to 375.
4. Heat large skillet over medium heat and add oil, onion, green pepper, tomatoes and garlic. Saute 5 minutes, stirring frequently until lightly browned.
5. Stir in broth, bay, oregano and crushed red pepper.
6. Gently combine with cooked rice and chicken. Cover with aluminum foill.
7. Bake until hot throughout.
8. Top with hot peas. Garnish with pimento (or red pepper).
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