Chicken And Rice

• 2 pounds chicken cut into serving pieces
• 1/4 cup lard
• 1/2 cup onions chopped
• 1 clove garlic minced
• 1 each tomatoes chopped
• 3 cups water hot
• 1 cup rice uncooked
• 1 tablespoon parsley leaves fresh, minced
• 2 teaspoons salt
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon saffron threads
• 1 each bay leaves

1. Rinse chicken and pat dry with absorbent paper.
2. Heat fat in a skillet over medium heat.
3. Add onion and garlic.
4. Cook until onion is tender.
5. Remove with a slotted spoon.
6. Set aside.
7. Put chicken pieces, skin side down, in skillet.
8. Turn to brown pieces on all sides.
9. When chicken is browned, add tomato, onion, water, rice, parsley, and the dry seasonings.
10. Cover and cook over low heat about 45 minutes, or until thickest pieces of chicken are tender when pierced with a fork.

chicken, lard, onions, garlic, tomatoes, water, rice, parsley, salt, paprika, black pepper, saffron threads, bay leaves

Taken from recipeland.com/recipe/v/chicken-rice-1071 (may not work)