Texas Braised Chicken

• 1 cup finely crushed cracker crumbs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (3- to 3 1/2-pound) broiler-fryer, cut up
• 1 egg, beaten
• 1/4 cup butter or margarine
• 1/4 cup lard
• 1 cup water
• 2 medium tomatoes, chopped
• 2 tablespoons chopped green pepper
• 3 cups hot cooked rice
• Fresh parsley sprigs

1. Combine first 3 ingredients, stirring well. Set aside.
2. Rinse chicken with cold water, and pat dry. Dip chicken in egg, and dredge in cracker crumb mixture.
3. Melt butter and lard in a large skillet. Add chicken, and cook over medium heat 10 minutes, turning to brown on all sides. Add water; cover and simmer 30 minutes. Remove chicken from skillet, and keep warm. Reserve pan drippings.
4. Add tomatoes and green pepper to pan drippings; cook over medium heat 3 minutes. Stir in rice, and mix well. Spoon rice mixture in center of a serving platter; arrange chicken pieces on rice. Garnish with parsley.

cracker crumbs, salt, pepper, egg, butter, lard, water, tomatoes, green pepper, rice, parsley sprigs

Taken from www.myrecipes.com/recipe/texas-braised-chicken (may not work)