James's Stewed Chicken with Rice
3 lb chicken, cut into pieces
1/4 cup oil, vegetable
1/2 cup onion, chopped
1 garlic clove, sliced paper thin
1/2 cup pepper, green, chopped
1 can tomatoes (#2)
Salt pepper,
1/2 tsp paprika
4 cloves
2 small bay leaves
1 cup raw rice
1 1 o ounce package frozen peas,
1 pepper, red, sweet
Dry the pieces of chicken with paper toweling. Place the oil in a
large skillet and sauté the chicken until golden brown. Add the
onion, garlic and green pepper and sauté until the onion is
transparent and glazed. Then add the tomatoes, salt, pepper, paprika,
cloves and bay leaves. Bring to a rolling boil, and then turn thc heat
back to simmer. Cover and simmer for 25 minutes. Add the rice; stir
it in well. Cover and simmer for 20 minutes longer, or until the
grains of rice are tender. Sprinkle the peas and pepper over the top,
and cook, uncovered, for 5 minutes more. Serves 6. If you wish,
remove the cloves and bay leaves before serving.
Virginia Richmond