Kota Pilafi (chicken and rice)

• Ingredients
  
• 2 fryer chickens or 2 packages of chicken breasts (approx. 5 lbs.)
  
• 2 large onions, 1 clove of garlic
  
• 1 28 oz. can of whole or crushed tomatoes
  
• 1 stick butter, 1/2 cup cooking sherry (optional)
  
• 2 cups chicken broth, 8 oz. can tomato sauce
  
• salt and pepper to taste, 1 chicken bullion cube
  
• 2 cups of rice (uncooked), tsp. cinnamon
  

• Directions
  
• Cut chicken into pieces and wipe dry.
  
• Chop onions, mince garlic.
  
• Melt butter in Dutch oven and brown half of the chicken on all sides. Remove and place in bowl and repeat process with remaining chicken.
  
• Add onions and garlic and saute until onions are soft.
  
• Add tomatoes, tomato sauce, cinnamon and chicken. Stir and add sherry (if utilized).
  
• Salt and pepper to taste.
  
• Add water as needed and simmer for 25 minutes to one hour or until chicken is cooked to your preference.
  
• Remove from fire.
  
• In another pot combine chicken broth with 1 cup of water, bullion cube and 1 cup of sauce from the pot of cooked chicken.
  
• Bring to boil, add rice, salt lightly and cover.
  
• Lower heat and simmer for 20 minutes (do not uncover while cooking).
  
• Remove from fire, stir rice with fork and let stand for a few minutes.
  
• Combine with chicken and serve.