Jerry Lewis' Italian Chicken
Yield
6 servingsPrep
20 minCook
90 minReady
110 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | lb. |
chicken
|
* |
¼ | cup |
olive oil
|
|
1 | cup |
tomatoes
chopped |
|
½ | cup |
onions
chopped |
|
½ | cup |
green bell peppers
chopped |
|
1 | each |
garlic cloves
minced |
|
2 | each |
bay leaves
|
* |
1 | pinch |
oregano
|
* |
2 | teaspoons |
salt
|
|
½ | teaspoon |
black pepper
|
|
2 | tablespoons |
vegetable oil
|
|
1 | cup |
rice
uncooked |
|
1 | cup |
olives
ripe, coarsley chopped |
* |
¼ | cup |
pimentos
chopped |
|
1 | cup |
green peas
cooked and drained |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | lb. |
chicken
|
* |
59 | ml |
olive oil
|
|
237 | ml |
tomatoes
chopped |
|
118 | ml |
onions
chopped |
|
118 | ml |
green bell peppers
chopped |
|
1 | each |
garlic cloves
minced |
|
2 | each |
bay leaves
|
* |
1 | pinch |
oregano
|
* |
1E+1 | ml |
salt
|
|
2.5 | ml |
black pepper
|
|
3E+1 | ml |
vegetable oil
|
|
237 | ml |
rice
uncooked |
|
237 | ml |
olives
ripe, coarsley chopped |
* |
59 | ml |
pimentos
chopped |
|
237 | 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.