1 chicken, cut into pieces
1 large can peeled tomatoes, cut up a bit
2 c. uncooked rice
garlic (crushed...or at least slightly disappointed)
oil (not olive oil, counterintuitivelyjust plain vegetable oil)
salt & pepper
Preheat the oven to 350 degrees.
Brown the chicken quickly in oil (or under the broiler). Meanwhile, cook the rice for 10 minutes in salted water (or water with chicken stock).
Put some oil and garlic into the bottom of a casserole, then add the ingredients in layers:
half the chicken
half the partly-cooked rice
salt, pepper, and garlic
half the tomatoes
the rest of the chicken
the rest of the rice
the rest of the tomatoes and its juice
a little oil.
Cover the casserole and bake it for about 45 minutes. Then uncover the casserole and continue cooking for about an hour and a quarter (check to see that it's not getting too brown...it may need to be re-covered).