1 broiler-fryer chicken, (2 to 3 pounds), cut in pieces
¼ cup fat
½ cup chopped onion
1 clove garlic, minced
1 large tomato, chopped
3 cups hot water
1 cup uncooked rice
1 tablespoon minced parsley
2 teaspoons salt
½ teaspoon paprika
¼ teaspoon pepper
¼ teaspoon 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 dry seasonings. Cover and cook over low heat about 45 minutes, or until thickest pieces of chicken are tender when pierced with a fork.
6 TO 8 SERVINGS