A Chicken in Every Pot

We can't resist recipes like this that cook up in one pot! Cleanup is a cinch, but the best part of the recipe is 'OOH IT'S SO GOOD!!'

Serves: 4

Cooking Time: 55 min

Ingredients

• 2 1/2 pounds assorted chicken pieces, skinned, if desired
• 1 teaspoon paprika
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 1/2 cups long-grain rice, uncooked
• 2 cloves garlic, minced
• 1 (14-ounce) can chicken broth
• 1 (14-1/2-ounce) can diced tomatoes, undrained
• 1 green bell pepper, cut into thin strips
• 1 1/2 cups frozen English peas

Instructions

1. Sprinkle chicken with paprika, salt, and black pepper. Heat oil in an ovenproof Dutch oven over medium-high heat until hot. Add chicken to Dutch oven; cook on all sides until browned. Remove chicken from Dutch oven, and set aside.
    
2. Preheat oven to 350 degrees F.
    
3. Add rice and garlic to Dutch oven. Cook over medium-high heat, stirring constantly, 1 minute. Add chicken broth, tomatoes, and green pepper. Bring to a boil over high heat, stirring once. Return chicken to Dutch oven.
    
4. Cover and bake 40 minutes. Stir in peas; cover and let stand 5 minutes.