Pastor Barry'S Favorite Chicken And Yellow Rice

• 1 cut-up fryer
• 1 medium onion, chopped
• 3 to 4 garlic cloves, chopped
• 2 bay leaves
• 1 envelope Vigo flavoring
• 4 oz. Wesson oil
• 1 Tbsp. salt
• 1 large fresh tomato, chopped
• 1/2 large green pepper
• 1 lb. white rice (rinse in cold water and drain in colander)
• 1 qt. water
• sliced pimento and green peas (optional)

1. In 2 ounces oil, fry chicken until slightly brown; set aside. Saute onion, garlic and pepper in remaining 2 ounces oil in large Dutch oven.
2. Add chopped tomato and simmer until soft.
3. Add water, Vigo flavoring, bay leaf and salt.
4. Stir well; bring to a boil. Add chicken and simmer until the chicken is tender, 20 to 30 minutes.
5. (You may want to take the chicken off the bone and return to pot.) Bring back to a boil; add rice and simmer (without lifting lid) for 25 to 30 minutes or until done.
6. Garnish with pimento and green peas.

fryer, onion, garlic, bay leaves, wesson oil, salt, tomato, green pepper, white rice, water, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=388991 (may not work)