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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup all-purpose flour |
1 (3 1/2- to 4-pound) broiler-fryer, cut up |
1/2 cup vegetable oil |
1 large onion, chopped |
7 brown-and-serve sausage links, cut into 1/2-inch slices |
1 (28-ounce) can whole tomatoes, undrained |
2 (4-ounce) jars chopped pimiento, drained |
1 (3-ounce) jar pimiento-stuffed olives, drained |
2 cups uncooked regular rice |
1 cup water |
2 chicken bouillon cubes |
1 1/2 teaspoons salt |
1/4 teaspoon pepper |
1 (10-ounce) package frozen english peas |
Directions:
1. Place flour in a plastic or paper bag; add 2 or 3 pieces of chicken to bag, and shake well. Repeat procedure with remaining chicken. Heat oil in a Dutch oven; add chicken, and brown on all sides. Remove chicken, reserving oil in Dutch oven. Drain chicken on paper towels.
2. Sauté onion in reserved oil until tender. Add next 9 ingredients, stirring well. Place chicken pieces on top; cover and cook over medium heat 30 minutes. Stir mixture occasionally to prevent rice from sticking.
3. Stir in peas. Continue cooking, uncovered, 10 minutes.
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