Chicken pilaf atzem

• 2 12 lbs frying chickens
• 4 tablespoons butter or 4 tablespoons vegetable oil
• 1 large onion, diced
• 2 cloves garlic
• salt & freshly ground black pepper
• 1 cinnamon stick (optional)
• 12 cup tomatoes, diced
• 1 12 cups raw long-grain white rice

1. Wash dry and cut the chicken into serving pieces.
2. In an attractive cooking-serving casserole heat the butter and saute the chicken and the onion turning the chicken pieces constantly.
3. Sprinkle with salt and pepper then add cinnamon, add tomato and enough water to almost cover the meat.
4. Cover and simmer on top of the stove or bake in a moderate oven (350 F) for 40 minutes.
5. Pour out the liquid measure and if necessary add enough water to make 3 cups.
6. Pour back into the casserole add the rice and shake the pan a few times to mix the rice in.
7. Continue cooking uncovered for 20 minutes longer or until all the liquid has been absorbed by the rice.
8. Remove from the heat and drape with a dry towel for 5 minutes.
9. Serve hot.

chickens, butter, onion, garlic, salt, cinnamon, tomatoes, longgrain white rice

Taken from www.food.com/recipe/chicken-pilaf-atzem-61246 (may not work)