1 tablespoon olive oil
1 large onion,
sliced 2 (14.5 ounce) cans stewed tomatoes
1/2 (6 ounce) can tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
2 cups water 1 (3 pound) whole chicken,
cut into 8 pieces 1 cup uncooked white rice
1 cup diced carrots 1/2 pound fresh green beans,
trimmed and snapped into 1 to 2 inch pieces
1/4 teaspoon ground nutmeg
Pour oil into large saucepan. Cook onion in oil over medium-low heat until translucent.
Stir in stewed tomatoes and tomato paste, and season with salt, black pepper, cayenne pepper, red pepper flakes, Worcestershire sauce and rosemary.
Cover, and bring to a boil. Reduce heat, stir in water, and add chicken pieces. Simmer for 30 minutes.
Stir in rice, carrots, and green beans, and season with nutmeg.
Bring to a boil, then reduce heat to low.
Cover, and simmer until the chicken is fork-tender and the rice is cooked, 25 to 30 minutes.