1 lg. onion, finely chopped
1 clove garlic, minced
2 tbsp. butter
1 pkg. chicken breasts
1 pkg. thighs and drumsticks
1 c. flour
4-6 tbsp. shortening
3 bouillon cubes
1 tsp. salt
1/2 c. sliced pimiento
1 c. uncooked rice
1 1/4 c. sherry
1 c. water
3 1/2 c. canned tomatoes
3 tbsp. dried parsley
1 tsp. chili powder
1/2 tsp. each powdered cloves and marjoram
1/4 tsp. each cayenne and black pepper
1/4 c. sliced canned mushrooms

Brown onion and garlic in butter and set aside. Shake chicken in paper bag with enough flour to coat evenly. Add chicken to onion mixture and brown well.

Place browned chicken in 4-quart casserole. Dissolve bouillon cubes in sherry and water brought to a boil in the pan in which chicken was browned. Add tomatoes, onions, garlic and all remaining ingredients. Stir well. Pour over chicken. Cover; bake 1 1/2 hours at 350 degrees or until rice absorbs liquid.