1 ready-to-cook fryer chicken (2 to 3 lbs.), disjointed
1/4 c. flour
3 1/2 tsp. salt
1/8 tsp. pepper
1/2 c. vegetable oil
1 lg. onion, chopped
2 cloves garlic, minced
1 c. chopped celery
1 sm. green pepper, chopped
1 (16-17 oz.) can tomatoes
1 c. uncooked rice
2 tsp. Worcestershire sauce
2 1/2 c. water

Roll chicken pieces in seasoned flour (flour, 1 teaspoon of the salt and pepper). Brown in vegetable oil in heavy fry pan, remove. Cook onion, garlic, celery, celery, and green pepper until they begin to brown, stirring occasionally. Stir in tomatoes, rice, Worcestershire sauce, remaining salt and water. Arrange browned chicken over the top, cover tightly, let simmer 45 minutes without sticking. 6 servings.