3 lb. frying chicken, cut in serving pieces
1/3 c. shortening
1 tsp. salt
1 onion, chopped
4 canned pimentos, sieved
1 clove garlic, chopped
Boiling water
Hot cooked rice
4 tbsp. flour
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/2 c. water

Sprinkle chicken with salt and pepper. Fry in hot shortening in skillet until golden brown on both sides. Add salt, onion, garlic, pimento, and enough boiling water to just barely cover chicken. Cover skillet and simmer until chicken is tender, about 35 minutes. Place hot rice in bottom of deep serving dish and keep hot while making sauce.

Combine flour, salt, pepper, and paprika; add cold water and mix until smooth. Stir into hot drippings and cook until smooth and thickened. If necessary, thin with additional water or cream. Pour sauce over chicken and rice and serve. Serves 4.