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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
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.
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