INGREDIENTS
1/4 cup salad oil
1 chicken, cut up
1 cup chopped onion
1 lb can tomatoes
1 small jar stuffed green olives
2 cups rice
1 Tbl salt
1/4 tsp pepper
2 chicken boullion cubes
1/2 lb pork sousage links cut in slices
1 box frozen peas, thawed
DIRECTIONS
In Dutch over over medium heat in hot oil cook the chicken until browned. Set aside. In the same pan cook the onion until tender. Add chicken 1 1/4 cups water, tomatoes, olives and all their liquids and remaining ingredients except peas. Heat to boiling. Reduce heat to low, over and simmer 45 minutes, occasionally lifting rice with a fork. Add peas and cook 7 minutes more. Serves 4 – 6.