Chicken over Rice
1 1/2 lb. boneless chicken breast halves, cut into 1-in. pieces
1/8 tsp. garlic powder
5 large tomatoes, peeled and chopped
2 large onions, chopped
1 large green pepper, chopped
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tsp. pepper
1 tsp. dried whole basil
1 tsp. dried whole marjoram
1 tsp. dried whole oregano
Hot cooked rice
Sprinkle chicken with garlic powder; set aside.
Combine tomatoes and remaining ingredients, except rice, in a large Dutch oven.
Bring to a boil; reduce heat, and simmer 15 minutes. Add chicken and return to
a boil. Cover, reduce heat, and simmer 30 minutes or until tender.
Serve over rice.
Serves 6.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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