Chicken and rice
Yield: 6 servings
Ingredients:
- 1 Chicken (2 to 3 pounds) 1 c Uncooked rice Cut into serving pieces 1 tb Minced parsley
- 1/4 c Fat 2 ts Salt
- 1/2 c Chopped onion 1/2 ts Paprika
- 1 Clove garlic minced 1/4 ts Pepper
- 1 lg Tomato chopped 1/4 ts Saffron
- 3 c Hot water 1 Bay leaf
Instructions:
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. Larry Bibich
