and pat dry the chicken pieces. Heat the oil in a large saucepan.
When the oil is hot, add the chicken and brown on all sides. Remove and
all but 1 tablespoon of the drippings. Add the garlic and onion.
Sauté until the onions become limp.
the chicken to the pot. Add 2 cups of water, parsley, , bay leaf, chicken
broth, salt and pepper and bring to a boil.
covered for 20 minutes. Simmer uncovered for another 25 minutes or
until the liquid is reduced to less than half and the broth thickens. If necessary,
thicken with 1 tablespoon of cornstarch mixed in 2 tablespoons of water. Add as
needed, stirring as you do so.
the chicken is simmering, bring 1 cup of water to a boil. Add the rice
stir once. Cover, reduce the flame and simmer for 20 minutes or until tender. 6.
Remove the bones from the chicken and discard. Slice the meat into bite size
portions and serve with the gravy over the rice.