1 fryer, disjointed 1/2 cup flour 2 teaspoons salt 1/2 teaspoon pepper 3/4 cup vegetable oil 1 cup raw rice 1 onion, chopped 1 clove garlic, minced 1 can (16 oz.) tomatoes 1 cup water 1/4 teaspoon marjoram 1 small can oysters or shrimp Dash Tabasco 1 pkg. (10 oz.) frozen peas, cooked
Dredge chicken with flour mixed with half of salt and pepper. Brown in vegetable oil. Remove chicken, pour off all but 2 tablespoons oil and browned bits. Cook rice, onion and garlic until lightly browned. Return chicken to skillet, add tomatoes, water, salt, pepper, marjoram and Tabasco. Cover and cook over low heat about 25 minutes. Gently mix in oysters and peas. Heat through. 6 servings.
