1 cut up fryer
2 1/2 tbsp. butter
1 sm. clove garlic, minced
1/4 c. chopped onion
1/4 c. chopped green pepper
1 c. uncooked brown rice
2 1/2 c. boiling chicken broth
1/2 c. chopped tomatoes
1/4 tsp. oregano

Remove skin from chicken. In small bowl, combine butter and garlic. Brush on the chicken. Set aside. In a heatproof skillet, add onion and green pepper; cook until vegetables are tender. Add the rice and cook 2 minutes. Add hot chicken broth, tomatoes and oregano. Stir to blend.

Cover skillet and bake at 350 degrees for 20 minutes. Arrange chicken pieces over top and bake 30 minutes until tender and nicely browned.