Chicken and Rice Creole

Description
Makes 6 servings

Ingredients

 * 1 broiler-fryer chicken, cut into serving pieces
 * ¼ cup flour
 * 2 teaspoon salt
 * ¼ teaspoon ground black pepper
 * 3 tablespoons butter or margarine
 * 1 onion, sliced
 * 3 green onions, thinly sliced
 * 1 green pepper, slivered
 * 3 tomatoes, quartered
 * 3 cups chicken consommé
 * 1 bay leaf
 * 2 tablespoons chopped fresh parsley
 * 1 cup uncooked rice
 * ½ cup ham, slivered
 * ¼ cup sherry

Directions

 * 1) Dust chicken with flour seasoned with salt and pepper.
 * 2) Brown on all sides in butter in large skillet.
 * 3) Remove chicken.
 * 4) Add onions, green onions and green pepper to skillet; cook 5 minutes.
 * 5) Return chicken to pan.
 * 6) Add tomatoes, consommé, bay leaf and parsley.
 * 7) Cover tightly and cook 20 minutes over low heat.
 * 8) Add rice, ham and sherry; cover and continue to cook 30 minutes longer.
 * 9) Remove bay leaf before serving.