2 1/2 to 3 1/2 lb. broiler chicken
3 tbsp. vegetable oil
1/2 c. flour
1 can whole tomatoes
1 med. onion
1 1/2 tsp. salt
1 1/2 tsp. chili powder
1/8 tsp. minced garlic
1/8 tsp. pepper
Dash of cayenne pepper
2 chicken bouillon cubes
2 1/2 c. boiling water
1 c. uncooked rice
1 can whole kernel corn
1 can kidney beans

Cut chicken in half; heat oil in 4-quart Dutch oven or 10-inch skillet. Coat chicken in flour and cook in oil over medium heat until brown, about 15-20 minutes, and drain.

Mix tomatoes with liquid and add the remaining ingredients except rice, corn and beans; pour over chicken.

Serves 8.

OVEN METHOD: Cover and cook in 350 degree oven for 30 minutes. Stir in rice, corn and beans with their liquids. Cover and cook until chicken is done and vegetables are hot, 30-40 minutes.

RANGE METHOD: Heat to boiling, reduce heat, cover and simmer 20 minutes. Stir in rice, corn and beans with their liquids and simmer covered until chicken is done and vegetables are hot, 30-40 minutes.