1 chicken, cut in serving pieces
2 tbsp. olive oil
1 tbsp. butter
1/2 tbsp. flour
2 1/2 c. chicken broth
1/2 tsp. salt (if desired)
15 cloves of garlic, peeled
3/4 c. long grain white rice

1. In heavy kettle, brown chicken thoroughly in 1 tablespoon oil and butter. Remove chicken and set aside.

2. Stir in flour, broth, salt and garlic. Bring to boil.

3. Return chicken to kettle. Simmer covered for 45 minutes.

4. Meanwhile, saute rice in 1 tablespoon oil until opaque.

5. After chicken has cooked for 45 minutes, add rice, easing it down into liquid with a fork. Simmer, covered for 20 minutes more.