Chicken With Three Vegetables Recipe
Summary
Ingredients
| Stewed tomatoes | 1 Can (10oz) | |
| Water | 3/4 Cup (16 tbs) | |
| 1/2 cup uncooked regular rice | ||
| Onion | 1/4 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Salt | 3/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| 1 1/2 pounds chicken drumsticks and thighs | ||
| Oregano leaves | 1 Teaspoon, dried | |
| Paprika | 1/2 Teaspoon | |
| Frozen green peas package | 1 | |
| Green pepper | 1/4 Cup (16 tbs), chopped | |
| 3 tablespoons sliced pimiento-stuffed olives | ||
| Grated Parmesan cheese | ||
Directions
1. Mix tomatoes (with liquid), water, rice, onion, garlic, salt and pepper in 2-quart casserole. Arrange chicken pieces skin sides up with thickest parts to outside edge in casserole; sprinkle with oregano and paprika. Cover tightly and microwave on high (100%) 15 minutes.
2. Stir in peas, green pepper and olives. Cover and microwave on high (100%) until thickest parts of chicken are done and vegetables are tender, 10 to 15 minutes. Let stand 5 minutes. Serve with cheese.
2. Stir in peas, green pepper and olives. Cover and microwave on high (100%) until thickest parts of chicken are done and vegetables are tender, 10 to 15 minutes. Let stand 5 minutes. Serve with cheese.
Chef
