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| 1 | 4-5 lb Chicken |
| 1/4 Tasse | olive oil |
| 1 Tasse | Tomatoes chopped |
| 1/2 Tasse | Onion chopped |
| 1/2 Tasse | green pepper chopped |
| 10 Milliliter | Garlic minced |
| 2 | bay leaves |
| 1 Prise | oregano |
| 2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 2 Esslöffel | salad oil |
| 1 Tasse | rice uncooked |
| 1 Tasse | Ripe Olives, coarsley choppd |
| 1/4 Tasse | pimentos chopped |
| 1 Tasse | Peas cooked, drained |
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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 F oven for approximately 1 1/2 hours or until chicken is tender and the rice is cooked.
4) Add the olives, pimentos and peas. Bake 15 minutes more and serve.
315-786-1120
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