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Jerry Lewis' Italian Chicken

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Submitted by JP

YIELD

6 servings

PREP

20 min

COOK

90 min

READY

110 min

Ingredients

4 4
LB. LB. CHICKEN *
¼ 59
CUP ML OLIVE OIL
1 237
CUP ML TOMATOES
chopped
½ 118
CUP ML ONIONS
chopped
½ 118
CUP ML GREEN BELL PEPPERS
chopped
1 1
EACH EACH GARLIC CLOVES
minced
2 2
EACH EACH BAY LEAVES *
1 1
PINCH PINCH OREGANO *
2 1E+1
TEASPOONS ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML RICE
uncooked
1 237
CUP ML OLIVES
ripe, coarsley chopped *
¼ 59
CUP ML PIMENTOS
chopped
1 237
CUP ML GREEN PEAS
cooked and drained

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 257 48% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free
 
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