This dish is full of savory vegetable flavors, along with cilantro and garlic.

6 chicken pieces (legs and breasts), skinned
2 t. vegetable oil
4 C. water
2 tomatoes, chopped
1/2 C. green pepper, chopped
1/4 C. red pepper, chopped
1/4 C. celery, chopped
1 medium carrot, grated
1/4 C. corn, frozen
1/2 C. onion, chopped
1/4 C. fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 t. salt
1/8 t. pepper
2 C. rice
1/2 C. frozen peas
2 oz. Spanish olives
1/4 C. raisins

1. In large pot, brown chicken in oil.
2. Add water, tomatoes, green and red peppers, celery, carrots, corn, onion, cilantro, garlic salt, pepper. Cover and cook over medium heat for 20 to 30 minutes or until chicken is done.
3. Remove chicken from pot and place in refrigerator. Add rice, peas and olives to pot. Cover and cook over low heat for about 20 minutes until rice is cooked.
4. Add chicken and raisins and cook for another 8 minutes.

YIELD: 6 servings

SERVING SIZE: 1 cup rice and 1 piece chicken

NUTRIONAL ANALYSIS PER SERVING: Calories, 448; Total fat, 7 grams; Saturated fat, 2 gram; Cholesterol, 49 milligrams; Sodium, 352 milligrams; Calicum, 63 milligrams; Iron, 4 milligrams.