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Jerry Lewis' Italian Chicken

Cuisine: Italian
Type: Poultry
Serves: 4 people

Recipe Ingredients

4 lbs 1816g / 64ozRoasting chicken
4 tablespoons 60mlOlive oil or shortening
1 cup 62g / 2.2ozTomatoes - chopped or canned
1/2 cup 31g / 1.1ozOnions - chopped
1/2 cup 73g / 2.6ozGreen peppers - chopped
1   Garlic - minced
2   Whole cloves of garlic
2   Bay leaves
1   Oregano
2/3 tablespoon 10mlSalt
1/2 teaspoon 2.5mlPepper
1 cup 160g / 5.6ozRice - uncooked
4 tablespoons 60mlPimentos - chopped
1 cup 237mlPeas - cooked
1 cup 237mlGreen 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.

Cooking Light, Nov/Dec 1994, page 148


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