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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