Recipe: Little Italy Chicken and Rice (using stewed tomatoes)

LITTLE ITALY CHICKEN AND RICE

"Every big city has its "Little Italy"; this recipe came from that neighborhood in New York City."

1 whole chicken, cut up
1 teaspoon dried Italian herb seasoning
Salt and pepper to taste
2 tablespoons olive oil
1 cup uncooked white rice
1 onion, coarsely chopped
1 green bell pepper, diced
1 (14 1/2 ounce) can 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 cook over medium heat 45 to 60 minutes until rice is tender and chicken is cooked through.

Makes 5-6 servings
Source: The California Wine Country Herbs and Spices Cookbook by Virginia Hoffman and Robert Hoffman