|Chicken parts||3 Pound|
|Salad oil||4 Tablespoon|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Condensed onion soup||10 1⁄2 Ounce (1 Can)|
|Canned water||300 Milliliter (2.5 Soup Cans)|
|Garlic clove||4 Medium, minced|
|Oregano||2 Teaspoon, crushed|
|Raw shrimp||2 Pound, cleaned and deveined|
|Raw rice||2 Cup (32 tbs) (Regular Variety)|
|Green peppers||2 Large, cut into strips|
|Chopped pimento||1 Cup (16 tbs)|
|Sliced ripe olives||2⁄3 Cup (10.67 tbs)|
Use 1 large skillet or prepare in 2 skillets (about 10 inch), by dividing ingredients equally.
Brown chicken in oil; pour off fat.
Stir in soups, water, garlic, and seasonings.
Cover; cook over low heat 15 minutes.
Stir in remaining ingredients.
Cover; cook over low heat 30 minutes or until chicken and rice are tender.
Stir now and then.