Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 2 large fryers, cut in serving pieces
• 1/4 cup olive oil
• 1/4 cup butter
• 2 cup uncooked rice
• 1 small onion, minced
• 1 clove garlic, minced
• 1 No. 2 can tomatoes

Directions

1. Stew chicken in water to cover. When chicken is almost done, remove pieces from the stock and drain on paper towels. Reserve the stock.

2. In a skillet, heat oil and butter. Brown pieces of chicken lightly in fat and drain again on paper towels.

3. In the same fat, brown rice, onion and garlic.

4. when brown, add tomatoes. Put rice mixture into the bottom of a deep casserole and cover with chicken. Skim the chicken stock and pour over all. There should be enough to show through the rice.

5. Cover the casserole and bake in a 250 to 300 degree oven about 1 hour. Add more chicken stock if it dries too rapidly. Garnish with parsley and pimento strips.

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