3 pounds chicken parts
1/2 cup butter
2 tablespoons oregano
2 tablespoons lemon juice
1 medium onion, chopped
1 1/2 pounds tomatoes, peeled and chopped
3 cups long-grain white rice
6 cups chicken stock
Procedures : In a large saucepan melt butter over medium heat and add chicken.
Brown on all sides then remove from pan and set aside. Add onion
and tomato and saute until onion turns translucent. Stir in oregano
and lemon juice. Add rice and stir well to combine and coat all
grains of rice. Add chicken stock, stir and return chicken to pot.
Bring to a boil, reduce heat and simmer, uncovered, until all
surface liquid has been absorbed. Cover, turn heat to very low and
cook 1 hour, stirring every 15 minutes to keep rice from burning