3 tbsp. cooking fat
A ready-to-cook young chicken, 2 1/2 to 3 1/2 lb., cut up
1 clove garlic, minced
1 tsp. salt
1/2 tsp. black pepper
1 lb. can sm. onions
1 lb. can peas and carrots, drained
3 c. cooked rice
1 c. water
2 tbsp. ketchup (optional)

Melt the cooking fat in a large skillet. Add the chicken and brown on all sides. No extra fat should be needed. Add the garlic, 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper.

Turn the heat down and cook slowly about 30 minutes or until the chicken is tender. Add a small amount of water only if the chicken cooks dry. When the chicken is tender, add the onions, carrots, peas and the other 1/2 teaspoon salt. Add 1/4 teaspoon of pepper.

Top with the cooked rice. Pour on the water and ketchup which have been mixed together. Cover and heat until most of the liquid is absorbed and vegetables are hot. Serves 6.