Categories: Poultry- Chicken

Ingredients

• 1 frying chicken, 2 to 3 lbs., ready-to-cook weight
• 1/4 cup fat
• 1/2 cup (about 1 medium-size)
• chopped onion
• 1 clove garlic, minced or crushed in a garlic press
• 1 large tomato
• 3 cups hot water
• 1 cup uncooked rice
• 1 Tbsp. minced parsley
• 2 tsp. salt
• `1/2 tsp. paprika
• 1/4 tsp. pepper
• 1/4 tsp. saffron
• 1 bay leaf

Directions

1. Set out a large, heavy skillet with a tight-fitting cover, or a Dutch oven.

2. Clean chicken, and disjoint and cut into serving-size pieces. rinse and pat dry with absorbent paper.

3. Heat fat in the skillet over medium heat. Add onion and garlic and cook until onion is transparent, occasionally moving with a spoon.

4. Remove onion with slotted spoon; set aside.

5. Put chicken pieces, meaty ones first, skin side down in skillet. Add less meaty pieces as others brown. To brown all sides, turn pieces as necessary with tongs or two spoons.

6. Meanwhile, rinse, cut out stem end, and chop tomato.

7. When chicken pieces are well browned on all sides, add tomato and onion to skillet with he hot water, uncooked rice, parsley, salt, paprika, pepper, saffron and bay leaf. cover and cook over low heat 45 to 60 minutes, or until thickest pieces of chicken are tender when pierced with a fork.

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