Chicken and Rice Creole

Description
Makes 6 servings

Ingredients

 * 1 broiler-fryer chicken, cut into serving pieces
 * 1/4 cup flour
 * 2 teaspoon salt
 * 1/4 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 consomme
 * 1 bay leaf
 * 2 tablespoons chopped fresh parsley
 * 1 cup uncooked rice
 * 1/2 cup ham, slivered
 * 1/4 cup sherry

Directions
Dust chicken with flour seasoned with salt and pepper. Brown on all sides in butter in large skillet.

Remove chicken. Add onions, green onions and green pepper to skillet; cook 5 minutes.

Return chicken to pan. Add tomatoes, consomme, bay leaf and parsley. Cover tightly and cook 20 minutes over low heat. Add rice, ham and sherry; cover and continue to cook 30 minutes longer. Remove bay leaf.