Recipe: Jerry Lewis' Italian Chicken (with rice, tomatoes, olives, and peas)

JERRY LEWIS' ITALIAN CHICKEN

1 (4 to 5 lb) chicken
1/4 cup olive oil
1 cup tomatoes, chopped
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1 cloves garlic, minced
2 bay leaves
1 pinch oregano
2 tsp salt
1/2 tsp pepper
2 tbsp salad oil
1 cup rice (uncooked)
2 cups water
1 cup ripe olives, coarsely chopped
1/4 cup pimentos, chopped
1 cup peas, cooked and drained

Brown chicken in oil in a large skillet or Dutch oven.

Add tomatoes, onion, green pepper, garlic and seasonings. Simmer for about 5 minutes. Pour into a large casserole.

Heat oil in same skillet. Add rice and stir until rice is golden brown. Add to the chicken. Cover with water.

Bake in a 350 F oven for approximately 1 1/2 hours or until chicken is tender and the rice is cooked.

Add the olives, pimentos and peas. Bake 15 minutes more and serve.

Servings: 6