Chicken And Rice

• 1 (2 1/2 to 3 lb.) chicken, cut up
• 2 (10 1/2 oz.) cans chicken broth
• 2 c. converted brand rice
• 2/3 c. water
• 2 large cloves garlic, minced
• 1 (10 oz.) pkg. frozen green peas
• 1/3 c. sliced ripe olives
• 2 Tbsp. olive oil
• 1/2 lb. smoked sausage, cut into 1/2-inch pieces
• 1 (14 1/2 oz.) can tomatoes (undrained), cut up
• 1/4 tsp. crushed red pepper
• 1 c. chopped onion
• 1 tsp. salt
• 1 bay leaf

1. Brown chicken on all sides in oil; spoon off all but 2 tablespoons drippings from skillet.
2. Add sausage, tomatoes, water, onion, garlic, salt, pepper and bay leaf.
3. Cover; cook over low heat several minutes.
4. Add remaining ingredients, cover and cook 30 minutes longer or until chicken is done and all liquid is gone. Yields 8 servings.

chicken, chicken broth, rice, water, garlic, frozen green peas, olives, olive oil, sausage, tomatoes, red pepper, onion, salt, bay leaf

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539626 (may not work)