Ingredients

• 3 lg. breasts, split in half or 6 thighs
• 3 tbsp. oil
• 2 tbsp. butter
• 1 c. long grain rice
• 1/2 med. onion, chopped
• 16 oz. stewed tomatoes, cut up
• 3 to 4 c. hot water
• 3 cubes chicken bouillon
• Salt, pepper and garlic powder to taste

Directions

1. Add oil to fry pan and brown chicken on both sides (about 10 minutes each side). Set aside. Put butter in a 5 quart pot and brown rice and onion. Add tomatoes (and its juice), water, salt, pepper and garlic powder. Bring to a boil, add chicken and cover. Reduce heat and simmer about 10 minutes. Turn chicken over and continue to simmer until water has evaporated and rice is tender, about 15 minutes longer.

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