Jerry Lewis' Italian Chicken

Recipe Ingredients

4 lbs	1816g / 64oz	Roasting chicken
4 tablespoons	60ml	Olive oil or shortening
1 cup	62g / 2.2oz	Tomatoes - chopped or canned
1/2 cup	31g / 1.1oz	Onions - chopped
1/2 cup	73g / 2.6oz	Green peppers - chopped
1		Garlic - minced
2		Whole cloves of garlic
2		Bay leaves
1		Oregano
2/3 tablespoon	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
1 cup	160g / 5.6oz	Rice - uncooked
4 tablespoons	60ml	Pimentos - chopped
1 cup	237ml	Peas - cooked
1 cup	237ml	Green olives

Recipe Instructions

" My wife, who is of Italian descent, whips up the best chicken I have ever tasted. She cooks by `feel', but I watched her concoct this dish. This is what she used and how she did it." Jerry Lewis.

Brown the chicken in a heavy skillet. Remove and place in a large baking dish. Combine the tomatoes, onions, green peppers, whole and minced garlic, bay leaves, oregano, salt and pepper and simmer for 5 minutes. Pour over the chicken. Brown the rice in oil. Add to the chicken and cover with water. Cover lightly with foil and bake at 350F for 1 and 1/2 hours or until chicken is tender. Remove from oven and add pimentos, peas, and olives.

Bake uncovered for 5 minutes more. Remove bay leaves and whole garlic cloves before serving.

Source:
Cooking Light, Nov/Dec 1994, page 148

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