1- 2 1/2-3 lb. broiler-fryer,
cut up
salt & pepper
2 T. oil
2 cups coarsely chopped onions
2 red or green peppers, cut
in strips
1/4 lb. ham, cut in thin strips
2 cloves garlic, finely chopped
3 1/2 cups (1 lb. 12 oz. can)
tomatoes
2/3 cup (3 oz.) grated Parmesan
cheese
1/4 cup flour
1/3 cup cold water
10 stuffed olives, cut in half
10 pitted ripe olives, cut in
half
hot cooked rice
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Season chicken. Brown in oil
in 10" skillet; remove. Add
onions, peppers, ham, & garlic;
cook until tender. Add tomatoes,
1/2 cup cheese, & chicken.
Cover; simmer 25-30 minutes or
until tender. Remove chicken to
serving dish; keep warm. Add
combined flour & water; cook,
stirring constantly until
thickened. Add olives, heat.
Pour sauce over chicken; sprinkle
with remaining cheese. Serve with
rice.