1 (2 1/2 to 3 lb.) broiler-fryer chicken, cut up
2 tbsp. peanut oil or cooking oil
1 med. onion, chopped
1 (16 oz.) can tomatoes, cut up
1 1/4 c. chicken broth
1 bay leaf
1/2 tsp. ground ginger, ground cinnamon or dried thyme, crushed
1/2 tsp. salt
1/4 tsp. ground red pepper
1 c. long grain rice
1 tbsp. snipped parsley

In a large skillet brown chicken pieces on both sides in hot oil about 15 minutes; remove from skillet. Set chicken aside, reserving drippings. Add the onion to drippings; cook until tender but not brown. Drain off fat. Return chicken to skillet.

Combine undrained tomatoes, chicken broth, bay leaf, ginger, cinnamon or thyme, salt and ground red pepper. Pour over chicken. Do not stir. Bring to boiling; reduce heat. Cover; simmer for 30 minutes. Skim off fat. Add the rice, making sure all the rice is covered with liquid. Cover; simmer for 30 minutes more or until rice is tender. Remove bay leaf. Sprinkle with snipped parsley.

Makes 6 servings.