Chicken with Tomatoes and Rice



Chicken with Tomatoes and Rice

 I know that you must be wondering how many recipes I have that contain tomatoes.  The answer is ALOT.  This is something that is a stovetop dish or a stovetop and oven dish.  Either way, it turns out great.  If you put it in the oven to finish baking, preheat the oven to 425.  It will take about an hour or so.

1 5-6 pound Chicken, cut up
1 small Onion, chopped
1 Green Bell Pepper, chopped
1/4 cup of Wine
1 cup of uncooked Rice
2 cups of Water
2 Tablespoons of Oil
1 can of Diced Tomatoes


In a large skillet, heat oil over medium heat.  Salt and pepper chicken, I skin mine for this but it is not necessary.  Carefully place chicken in the pan being careful not to crowd the pieces.  You may need to do this in batches if your pan is not extremely large.  Lightly brown on all sides and remove.  Repeat with the next batch, if necessary.   To the oil, add onion and bell pepper and lightly brown. Add wine, rice and water.  Place chicken on top and lightly salt, again.
Here is where you have the choice of stovetop or oven.  If you are cooking on the stovetop, reduce heat to low and cook until chicken is completely done and rice has absorbed all of the liquid.  You may need to add extra water towards the end so that the rice does not scorch. You want to chicken to be completely done.
If you are cooking it in the oven, place in the oven with the lid removed.  Cook until the chicken is done and the rice has absorbed the liquid.
Serve with salad.  Yum!

Enjoy!

Deloris

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