1 stewing chicken
Salt & pepper
1/4 c. chicken fat
1 med. onion, chopped
1 tsp. paprika
1 c. rice, uncooked
1 tsp. salt

Cut chicken into serving pieces. Season. Heat fat in heavy kettle, add onion, fry golden brown and set aside. Brown chicken in the fat. Add paprika and boiling water to cover. Simmer until almost tender. Combine rice, fried onion, 1 teaspoon salt and 3 cups of the chicken broth, more if necessary. Simmer until rice is nearly done, about 12 minutes; add the chicken and finish cooking in a slow oven, 300 degrees for 1/2 hour.