Title: Chicken & 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.