Chicken Wiggle

• 2 (2 1/2- to 3-pound) broiler-fryers, cut up
• 2 medium onions, chopped
• 1/2 cup chopped celery
• 2 fresh celery leaves, chopped
• 1/4 cup finely chopped fresh parsley
• 1 tablespoon salt
• 1 medium-size green pepper, chopped
• 1 cup uncooked regular rice
• 1 (28-ounce) can whole tomatoes, drained and chopped
• 1 (8-ounce) can sliced mushrooms, drained
• 1 (3-ounce) jar pimiento-stuffed olives, sliced
• 1 (17-ounce) can English peas, drained (optional)

1. Combine first 6 ingredients in a large Dutch oven. Add enough water to cover chicken; bring to a boil. Reduce heat, and simmer 1 hour or until chicken is tender. Remove chicken from broth, and cool; strain broth, reserving 1 cup. Remove chicken from bones, and coarsely chop meat. Set aside.
2. Combine reserved broth, green pep>per, rice, and tomatoes in a medium saucepan; bring to a boil. Cover; reduce heat, and simmer 25 minutes or until liquid is absorbed.
3. Combine chicken, rice mixture, mushrooms, olives, and peas, if desired. Stir well, and spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Bake, uncovered, at 350u0b0 for 30 to 40 minutes.

broilerfryers, onions, celery, celery, fresh parsley, salt, green pepper, regular rice, tomatoes, mushrooms, olives, english peas

Taken from www.myrecipes.com/recipe/chicken-wiggle (may not work)