Recipe: Chicken Paella (using canned oysters or shrimp, Wesson, 1960's)

CHICKEN PAELLA

1 frying chicken, cut up
1/2 cup flour
2 tsp. salt, divided use
1/2 tsp. ground black pepper, divided use
3/4 cup Wesson oil
1 cup uncooked rice
1 onion, chopped
1 clove garlic, minced
1 (16 oz.) can tomatoes
1 cup water
1/4 tsp. marjoram
1 small can oysters or shrimp
Dash Tabasco sauce
1 (10 oz.) pkg. frozen peas, cooked

Dredge chicken with flour mixed with 1 teaspoon salt and 1/4 teaspoon pepper. Brown in oil. Remove chicken, pour off all but 2 tablespoons oil and browned bits.

Cook rice, onion and garlic in skillet until lightly browned.

Return chicken to skillet, add tomatoes, 1 cup water, salt, pepper, marjoram and Tabasco. Cover and cook over low heat about 25 minutes.

Gently mix in oysters and peas. Heat through.

Makes 6 servings
Source: Recipe pamphlet: 101 Glorious Ways to Cook Chicken from Wesson Oil, 1960's