Chicken & Rice

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1 chicken, cut into pieces
1 large can peeled tomatoes, cut up a bit
2 c. uncooked rice
garlic (crushed...or at least slightly disappointed)
oil (not olive oil, counterintuitively—just plain vegetable oil)
salt & pepper


Preheat the oven to 350 degrees.

Brown the chicken quickly in oil (or under the broiler). Meanwhile, cook the rice for 10 minutes in salted water (or water with chicken stock).

Put some oil and garlic into the bottom of a casserole, then add the ingredients in layers:
—half the chicken
—half the partly-cooked rice
—salt, pepper, and garlic
—half the tomatoes
—the rest of the chicken
—the rest of the rice
—the rest of the tomatoes and its juice
—more garlic
—a little oil.

Cover the casserole and bake it for about 45 minutes. Then uncover the casserole and continue cooking for about an hour and a quarter (check to see that it's not getting too brown...it may need to be re-covered).



Source: Doris