3 lg. breasts, split in half or 6 thighs
3 tbsp. oil
2 tbsp. butter
1 c. long grain rice
1/2 med. onion, chopped
16 oz. stewed tomatoes, cut up
3 to 4 c. hot water
3 cubes chicken bouillon
Salt, pepper and garlic powder to taste

Add oil to fry pan and brown chicken on both sides (about 10 minutes each side). Set aside. Put butter in a 5 quart pot and brown rice and onion. Add tomatoes (and its juice), water, salt, pepper and garlic powder. Bring to a boil, add chicken and cover. Reduce heat and simmer about 10 minutes. Turn chicken over and continue to simmer until water has evaporated and rice is tender, about 15 minutes longer. Makes 6 servings.