Skillet Chicken Stew

• 1 (3 to 4 lb.) stewing chicken, cut into serving pieces
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3 Tbsp. olive oil
• 1 c. coarsely chopped onion
• 1 c. instant rice
• 1/4 tsp. basil
• 1/4 tsp. oregano
• 1 (No. 2) can tomatoes
• 3 Tbsp. instant chicken bouillon
• 1 tsp. granulated sugar
• 1 (No. 2) can chicken broth

1. Wipe pieces of chicken with paper toweling; sprinkle with salt and pepper.
2. Heat the olive oil in large skillet with a tight-fitting lid.
3. Brown chicken on all sides in the oil.
4. Remove the chicken and set aside.
5. Add the onion to the oil and cook until it is glazed and transparent.
6. Add the rice as it comes from the package.
7. Add the basil, oregano and tomatoes; stir in the bouillon and sugar.
8. Last, add the chicken broth.
9. Turn heat down to simmer.
10. Cover and cook at simmer for 30 minutes.
11. Then turn each piece of chicken over and cook for another 30 minutes or until the chicken is tender and the rice is fluffy.
12. Leave the cover off in the last 5 minutes of cooking to let any liquid left in the bottom of pan evaporate.
13. Makes 6 servings.

stewing chicken, salt, pepper, olive oil, onion, instant rice, basil, oregano, tomatoes, instant chicken, sugar, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=620778 (may not work)