Title: Chicken and Rice
Categories: Main dish, Poultry
Yield: 6 Servings

1 Chicken (2 to 3 pounds)
Cut into serving pieces
1/4 c Fat
1/2 c Chopped onion
1 Clove garlic, minced
1 lg Tomato, chopped
3 c Hot water
1 c Uncooked rice
1 tb Minced parsley
2 ts Salt
1/2 ts Paprika
1/4 ts Pepper
1/4 ts Saffron
1 Bay leaf

1. Rinse chicken and pat dry with absorbent paper. 2. Heat fat in a skillet
over medium heat. Add onion and garlic; cook until onion is tender. Remove
with a slotted spoon. set aside. 3. Put chicken pieces, skin side down, in
skillet. Turn to brown pieces on all sides. 4. When chicken is browned, add
tomato, onion, water, rice, parsley, and the dry seasonings. Cover and cook
over low heat about 45 minutes, or until thickest pieces of chicken are
tender when pierced with a fork.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini