1 (3 lb.) broiler-fryer chicken, cut up
1/4 c. vegetable oil
2 garlic cloves, minced
2 tbsp. vegetable oil
1/2 c. minced parsley
1 1/2 tsp. salt
1/2 tsp. ground black pepper
1 c. unsifted all-purpose flour
1 c. uncooked white rice
1 med. onion, chopped
1 can (1 lb.) whole tomatoes
1/2 c. chopped whole green onions
Dash ground red pepper
2 tsp. file power

1. Coat chicken with flour by placing in a paper bag with flour seasoned to taste with salt, red and black pepper.

2. Heat 1/4 cup vegetable oil in large skillet; brown chicken lightly on all sides.

3. Place chicken in greased 2 quart casserole.

4. Add rice to skillet. Heat, stirring until rice is golden.

5. Add garlic, onion and 2 tbsp. vegetable oil, cooking and stirring until garlic and onion are limp.

6. Add tomatoes, parsley and green onions. Season sauce with salt, red and black pepper. Stir in file powder, spoon over chicken. Cover.

7. Bake in preheated 350 degree oven for 1 hour and 15 minutes or until rice is cooked. Makes 4 servings.