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Jerry Lewis' Italian Chicken

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

90 min

Ready

110 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
4 lb. chicken
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¼ cup olive oil
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1 cup tomatoes
chopped
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½ cup onions
chopped
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½ cup green bell peppers
chopped
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1 each garlic cloves
minced
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2 each bay leaves
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1 pinch oregano
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2 teaspoons salt
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½ teaspoon black pepper
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2 tablespoons vegetable oil
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1 cup rice
uncooked
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1 cup olives
ripe, coarsley chopped
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¼ cup pimentos
chopped
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1 cup green peas
cooked and drained
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Ingredients

Amount Measure Ingredient Features
4 lb. chicken
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59 ml olive oil
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237 ml tomatoes
chopped
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118 ml onions
chopped
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118 ml green bell peppers
chopped
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1 each garlic cloves
minced
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2 each bay leaves
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1 pinch oregano
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1E+1 ml salt
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2.5 ml black pepper
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3E+1 ml vegetable oil
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237 ml rice
uncooked
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237 ml olives
ripe, coarsley chopped
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59 ml pimentos
chopped
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237 ml green peas
cooked and drained
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Directions

1) Brown Chicken in oil in a large skillet or dutch oven.

Add tomatoes, onion, green pepper, garlic and seasoning.

Simmer for about 5 minutes.

2) Pour into a large casserole.

Heat oil in same skillet. Add rice and stir until rice is golden brown.

Add to the chicken.

3) Cover with water and bake in a 350℉ (180℃) oven for approximately 1½ hours or until chicken is tender and the rice is cooked.

4) Add the olives, pimentos and peas.

Bake 15 minutes more and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 25748% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 835mg 35%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 7g
Vitamin A 16% Vitamin C 39%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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