Francine's Texas Cuisine

 

Chicken Italiana   2 1/2-3 pound chicken, cut up 2 tablespoons oil 2 teaspoons salt 2 teaspoons paprika 1 can (16 oz) stewed tomatoes 1 can (12 oz) whole kernel corn 1/4 cup water 1 medium onion, chopped 1/2 teaspoons oregano 1/4 teaspoons coriander (opt) 1 clove garlic, crushed 1/2 cup uncooked rice 2 medium zucchini, cut into 1/4 inch slices (1 1/2 cups)   Brown chicken pieces in oil in dutch oven; drain. Sprinkle with salt and paprika. Add tomatoes, corn, water, onion, oregano, coriander and garlic. Heat to boiling; reduce heat. Cover and simmer 40 minutes. Stir rice into liquid, lifting chicken if necessary; add zucchini. Cover and simmer until rice is done, 15-20 minutes.

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