Posted by: marthabernie | January 29, 2015


If you don’t always look on cans, bags and boxes for new recipes, you should start now!  I found this recipe in the early 80’s on a can of Hunts Tomato Sauce.  It’s really easy to make in just one pot or deep skillet on top of the stove and it’s gluten free.  It’s a great dinner recipe for the summer when you really don’t want to turn on the oven unless you have to!

1 –  3 pound chicken, cut up

1/4 cup oil

1/2 cup chopped onion

1-15 oz can tomato sauce

2 cups water

1 teaspoon salt

1/4 teaspoon pepper

1 cup regular rice

1-10 oz package of frozen peas, thawed

1/2 cup sliced ripe black olives (optional)

Sprinkle chicken pieces with salt and papper, then brown in oil in a large deep skillet or large pot.  Add onion and saute.  Stir in sauce, water, salt, pepper and rice.  Bring to a boil, then cover and simmer 45 minutes.  Add peas and olives and continue cooking (low hear simmer) covered another 15 minutes or until chicken is tender.  Makes four large servings.

I have substituted niblets corn for the peas and  I always omit the olives.

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