Greek Chicken

Joy learned to make this dish from a neighbor growing up in Kearny Mesa when she was about 15 yrs old. I love this awesome dish it’s one of my favorites! 1 whole chicken cut into serving size pieces (or you can use thighs or legs) 1 lg can whole tomatoes 1 ½ cups uncooked rice 1 medium onion diced 3 cloves crushed garlic Water Flour Black olives sliced (I like to use kalamata because they are greek) Olive oil Seasoned salt (essence) Pepper 1 16 oz can of tomato sauce Wash and dry the chicken pieces sprinkle some essence on the chicken and in the flour and dust the chicken and brown in olive oil. Set the browned chicken aside and if the oil isn’t burned brown the onions until translucent and add the rice to toast and add the garlic. Measure the liquid from the tomato juice and tomato sauce and water to equal 2 ½ times the rice about 3 ¾ cups liquid. In a covered dutch oven or casserole dish add rice mixture liquid and olives mix together with fresh or dried oregano lay the browned chicken on top and bake in a 350 degree oven for about an hour or until rice is and chicken are cooked. Time consuming but worth it!