1 med. fryer
2 c. rice
1 yellow onion
1 bell pepper
1 qt. water
Salt to taste
Curry to taste
1 garlic clove
Pepper to taste
1 tbsp. olive oil

Parboil chicken. Remove skin after cooking. Pour off 1 cup broth. Debone. Cut chicken into 1 inch pieces. Set aside.

In iron skillet, place garlic slices in olive oil and season pan. Remove garlic slices and stir in chopped onion and green peppers. Saute until onions turn clear.

Add chicken pieces and onion, bell pepper. Saute in 4 quart pot. Add water. Simmer for 15-20 minutes. Season as desired. Add rice. Cover. Cook over low heat for 20 minutes. Turn off and let sit for 10 minutes. Serves 6-8.