Ingredients:
1 large uncooked chicken
1 tablespoon butter
1 tablespoon oil
1 large can peeled tomatoes
½ cup chopped spanish onion
2 cloves garlic, crushed
½ cup finely chopped green pepper
1 bay leaf
2 cloves
pinch of dried oregano
1 teaspoon salt
¼ teaspoon pepper
1 cup uncooked long grain rice
2 tablespoons oil (for rice)
2 ½ cups tomato juice slightly diluted with water
½ cup chopped red pepper
1 cup cooked green peas
Parsley to garnish
Method:
Cut the chicken into serving size pieces and remove the skin.
Heat the butter and oil in fry pan and fry chicken until brown.
Add the well drained tomatoes, onion, green pepper, garlic, bay leaf, cloves, oregano, salt and pepper. Simmer for 5 minutes. Turn the mixture into a large greased casserole dish.
In the same fry pan cook the rice until it browns with 2 tablespoons oil Add the water and tomato juice and add this rice to the casserole.
Cover and bake in moderate oven (350°F/ 180°C) for 1 ½ hours or until chicken is tender and rice cooked. Add peas and red pepper into the chicken and rice.
Cover again and cook for further 10 minutes. Discard bay lead and cloves with serving. Sprinkle with fresh parsley.