Spicy Chicken With Rice

• 3 Tbsp. oil
• 2 1/2 to 3 lb. fryer
• 1 c. rice, uncooked
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (16 oz.) can tomatoes
• 1 bouillon cube
• 1 tsp. salt
• pepper
• dash of hot flaked pepper
• 1/2 bay leaf
• 1 (10 oz.) pkg. frozen peas (optional)

1. Heat salad oil; add chicken and brown well on all sides. Remove from pan.
2. Add rice, onion and garlic to pan; saute until golden brown.
3. Measure juice from tomatoes.
4. Add water to make 2 cups.
5. Add liquid and tomatoes to pan.
6. Stir and scrape up brown bits.
7. Add bouillon cube, salt, pepper and hot flaked pepper and bay leaf.
8. Stir to dissolve bouillon cube.
9. Return chicken to pan. Reduce heat; cover and simmer 40 minutes.

oil, fryer, rice, onion, garlic, tomatoes, bouillon cube, salt, pepper, pepper, bay leaf, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=835586 (may not work)