Chicken Jambalaya*

• 1 (3 lb.) fryer, cut up
• 1/4 c. flour
• 1 Tbsp. salt
• 1/4 c. oil
• 2/3 c. raw rice (long grain)
• 2 cloves garlic, minced
• 1 medium onion, chopped
• 1 large (No. 2 1/2) can tomatoes
• 2 tsp. chili powder
• 1 tsp. salt
• red and black pepper to taste

1. Put flour and salt in paper bag.
2. Place chicken in bag and shake to coat.
3. Brown chicken lightly in oil and place in large casserole dish with cover.
4. Brown rice, garlic and onion in pan in which chicken was browned, using additional if necessary.
5. Add tomatoes, 1 teaspoon salt and other seasonings.
6. Simmer for 5 minutes.
7. Pour over chicken.
8. Cover and bake in 350u0b0 oven for 1 hour and 15 minutes.
9. Check and add water if dry.
10. (Makes 6 servings.)
11. Exchanges:
12. 1 bread, 2 fats and 4 low-fat meats.

fryer, flour, salt, oil, rice, garlic, onion, no, chili powder, salt, red

Taken from www.cookbooks.com/Recipe-Details.aspx?id=937698 (may not work)