Chicken With Three Vegetables
|Canned stewed tomatoes||8 Ounce (1 Can)|
|Water||3⁄4 Cup (12 tbs)|
|Uncooked regular rice||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Chicken drumsticks and thighs||1 1⁄2 Pound|
|Dried oregano leaves||1 Teaspoon|
|Frozen green peas||10 Ounce (1 Package)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Sliced pimiento stuffed olives||3 Tablespoon|
|Parmesan cheese||1 Tablespoon, grated|
1. Mix tomatoes (with liquid), water, rice, onion, garlic, salt and pepper in 2-quart casserole. Arrange chicken pieces skin sides up with thickest parts to outside edge in casserole; sprinkle with oregano and paprika. Cover tightly and microwave on high (100%) 15 minutes.
2. Stir in peas, green pepper and olives. Cover and microwave on high (100%) until thickest parts of chicken are done and vegetables are tender, 10 to 15 minutes. Let stand 5 minutes. Serve with cheese.