1 (3 to 4 lb.) chicken, cut up
1 c. long grain rice
1 large onion, finely sliced
1 bunch parsley, chopped
3 cloves garlic, chopped
2 (8 oz.) cans tomato sauce
dash of oregano
salt and pepper to taste
2 Tbsp. cooking oil
In skillet, brown chicken in hot oil about 15 minutes.
Remove chicken from skillet. In the remaining drippings, brown
parsley, garlic and onion. To this add rice, 1 cup water,
tomato sauce, salt and pepper to taste. Bring to a boil; stir
well. Add chicken to rice mixture, cover and simmer 35 to 40
minutes or until chicken is tender and rice is cooked. If rice
uses up liquid, add more water. Stir often.
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