|
Ingredients:
� cup salad oil
1-4 to 5-pound roasting
1 cup chopped onion
1� cups water
1 16-ounce can tomatoes
1- 4-ounce jar pimento-
stuffed olives
2 cups regular long-grain
rice
1 tablespoon salt
� teaspoon pepper
2 chicken-flavor bouillon
cubes or envelopes or
2 teaspoons chicken
flavor stock base
� pound fresh pork-
sausage links, cut into
�-inch pieces
1-10-ounce package
Instructions:
1. in 8-quart Dutch oven over medium-high heat, in hot oil, brown chicken, a few pieces at a time; set aside. In drippings, over medium heat, cook onion until it is tender.
2. Add chicken, water, tomatoes, pimentos and olives and all their liquids and remaining ingredients except peas; heat to boiling.
3. Reduce heat to low. Cover Dutch oven and simmer chicken mixture 30 minutes or until chicken is almost fork-tender, occasionally lifting rice with fork.
4. Add thawed peas to Dutch oven and cook 10 minutes more. (If mixture seems dry when peas are added, cook covered; if it seems moist, cook uncovered.)
|
|
|
