2 to 3 c. hot cooked rice
2 pkgs. chicken parts (legs and thighs)
1/2 c. flour
1 tsp. salt
1 tsp. paprika
1/2 c. oil
1/2 c. chopped onion
1/2 c. chopped carrots
4 c. whole tomatoes (puree in blender)
1 clove garlic (minced)
1/2 - 3/4 c. white wine
Parsley and basil to taste

Place flour, paprika and salt in plastic bag and add chicken parts 2 at a time. Shake gently to coat evenly. Brown in oil until golden on all sides and then remove from pan. Place in covered dish in warm place.

Brown onion, garlic, carrots, parsley and basil in fat remaining in frying pan. Add tomatoes to browned vegetables along with salt and pepper to taste. Bring to boil and add chicken along with wine. Lower heat and simmer 30 minutes or until chicken is tender. Serve over rice.