Recipe

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• 1 cup finely crushed cracker crumbs
• 1 tsp salt
• 1/2 tsp pepper
• 1 (3- to 3 1/2-lb) 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 tbsp 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.