Chicken Rice Marengo Skillet
|Chicken||3 Pound, cut into serving pieces|
|Olive oil||2 Teaspoon|
|Canned tomatoes||16 Ounce (1 Can)|
|Onion||1 Cup (16 tbs), sliced|
|Converted rice||1 Cup (16 tbs) (Uncle Ben'S)|
|Garlic salt||1⁄2 Teaspoon|
Brown chicken in oil in Dutch oven or deep 12 inch skillet.
Drain tomatoes, reserving the juice.
Add water to juice to make 2 1/2 cups of liquid.
Add tomatoes, liquid, onion, rice salt and garlic salt to chicken and stir until bringing to a boil.
Reduce heat, cover and cook over low heat until chicken is tender and liquid is absorbed, (about 40 minutes)