3 lb Chicken parts
1/2 c  Butter or other shortening
1    Med. onion, chopped
1 1/2 lb Tomatoes, peeled,strained OR
1 tb Tomato paste + 1 c. water
Water as needed
3 c  Raw rice (or less)
2 1/3 c  Water for each cup of rice

Wash & wipe chicken. Brown butter in lge. pot; add chicken. Brown on
all sides. Add onion and let it brown. Add tomatoes (or diluted paste) and
the 1 cup of water. Cook abt. 20 min. Add 2 1/3 c. water for each cup of
rice you will use and continue to cook until chicken is tender (abt. 20 to
30 min.). Remove the chicken parts with a slotted spoon and keep them hot.
Add rice to the sauce in the pot, stirring in the beginning to keep it from
sticking. Simmer, covered, until rice is tender and has absorbed most of
the sauce (abt. 20 min.). Remove from the heat. Place chicken on rice,
cover the pot with a clean towel, put the lid back over the towel. Let
stand for 10 min., then serve.