1 (2 1/2-3 lb.) broiler - fryer chicken, cut up
2 tbsp. peanut oil or cooking oil
1 med. onion, chopped
1 (16 oz.) can tomatoes, cut up
1 1/4 c. chicken broth
1 bay leaf
1/2 tsp. ground ginger, ground cinnamon or dried thyme
1/2 tsp. salt
1/4 tsp. round red peppers
1/2 tsp. salt
1/2 tsp. snipped parsley

In a large skillet brown chicken pieces on both sides in hot oil about 15 minutes. Remove from skillet. Set chicken aside, reserving drippings. Add the onion to drippings, cook until tender but not brown. Drain off fat. Return chicken to skillet, combine with drained tomatoes; chicken broth; bay leaf; ginger, cinnamon or thyme; salt and ground red pepper.

Pour over chicken. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Skim off fat. Add the rice, making sure all the rice is covered with liquid. Cover and simmer for 30 minutes more and sprinkle with snipped parsley. Makes 6 servings.