1 fryer, cut up
2 onions, chopped
1 bunch green onions, chopped
8 cloves garlic, chopped
3 c. uncooked rice
4 chicken bouillon cubes, dissolved in 4 c. water
1/3 c. oil
Salt and pepper

Into a Dutch oven or heavy pot, pour in oil and all chopped onions. Cook until nearly brown, stirring constantly. Just before onions brown put in chicken that has been salted and peppered. Cook in onions until chicken is brown. Just before chicken is brown, put in chopped garlic. Cook about 2 more minutes and pour in rice. Stir a little to get the rice settled around the chicken. Let the dry rice cook about 2 minutes and then pour in the 4 cups bouillon water. Cover and cook until rice is done. DO NOT STIR after water has been added.