4 tbsp. oil
2 1/2 to 3 lb. cut up chicken
1 c. long grain rice
1 lg. onion, chopped
2 cloves garlic, minced or garlic powder to taste
1 can crushed tomatoes, remove liquid and save
1 bouillon cube
2 tsp. salt
1/4 tsp. pepper
Dash cayenne pepper
1/2 bay leaf

In a large pot or Dutch oven, heat oil. Brown chicken on all sides. Remove. Add more oil if necessary. Add rice, onions, and garlic. Saute until golden. Add enough water to tomato liquid to make 2 1/2 cups. Pour into pot. Add bouillon cube, salt, pepper, and bay leaf. Heat and stir; return chicken to pot. Bring to a boil, then reduce to simmer and cook until liquid is gone.