- 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
How to Make It
Combine first 3 ingredients, stirring well. Set aside.
Rinse chicken with cold water, and pat dry. Dip chicken in egg, and dredge in cracker crumb mixture.
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.
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.