Chicken Orleans

• 1 (2 to 3 lb.) fryer chicken, cut up
• 1/4 c. flour
• 3 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/2 c. vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 c. chopped celery
• 1 small green pepper, chopped
• 1 (16 oz.) can tomatoes
• 1 c. long grain rice
• 2 tsp. Worcestershire sauce
• 2 1/2 c. water

1. Roll chicken in seasoned flour (flour, 1 teaspoon salt and pepper).
2. Brown in vegetable oil in heavy frypan; remove.
3. Cook onion, garlic, celery and green pepper until they begin to brown, stirring occasionally.
4. Stir in tomatoes, rice, Worcestershire sauce, remaining salt and water.
5. Arrange browned chicken over the top.
6. Cover tightly.
7. Let simmer 20 to 30 minutes.
8. Serves 6.

fryer chicken, flour, salt, pepper, vegetable oil, onion, garlic, celery, green pepper, tomatoes, long grain rice, worcestershire sauce, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=870282 (may not work)