Every big city has its "Little Italy";
this recipe came from that neighborhood in New York City.
Serves 5-6
1 whole chicken, cut up
1 teaspoon dried Italian herb seasoning
Salt and pepper to taste
2 tablespoons olive oil
1 cup white rice
1 onion, coarsely chopped
1 green bell pepper, diced
1 can (14 1/2 ounces) Italian style stewed tomatoes
2 cups chicken broth
Season chicken with Italian seasoning, and salt and pepper to taste. In a Dutch oven, heat oil. Add chicken; cook 6 to 8 minutes until brown on all sides, turning occasionally. Remove and set aside.
To the drippings in pan, add rice, onion and bell pepper; saute 2 to 3 minutes. Return chicken to the Dutch oven; stir in tomatoes and chicken broth. Cover and bake 45 to 60 minutes until rice is tender and chicken is cooked through.
Per serving (approx.): Calories 618, Carbohydrate 26 gm, Protein 56 gm, Sodium 753 mg, Fat 32 gm, Cholesterol 213 mg
