|Olive oil||1 Tablespoon|
|Onion||1 Large, sliced|
|Stewed tomatoes||29 Ounce|
|Canned tomato paste||6 Ounce|
|Black pepper||1⁄4 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Worcestershire sauce||1 Tablespoon|
|Chopped rosemary||1 Teaspoon (Fresh)|
|Water||2 Cup (32 tbs)|
|Whole chicken||3 Pound, cut into 8 pieces|
|Uncooked white rice||1 Cup (16 tbs)|
|Diced carrot||1 Cup (16 tbs)|
|Fresh green beans||1⁄2 Pound, trimmed and snapped into 1 to 2 inch pieces|
|Ground nutmeg||1⁄4 Teaspoon|
Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary. Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
Stir in rice, carrots, and green beans, and season with nutmeg. Bring to a boil, then reduce heat to low. Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.