|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1⁄2 Teaspoon|
|Ready to cook broiler fryer chicken||3 Pound, cut up (1 Whole)|
|Shortening||1⁄4 Cup (4 tbs)|
|Uncooked long grain rice||2⁄3 Cup (10.67 tbs)|
|Canned tomatoes||28 Ounce (1 Can)|
|Canned garbanzo beans||16 Ounce, drained (1 Can)|
|Canned tomato sauce||8 Ounce (1 Can / 1 Cup)|
|Chili powder||1 Teaspoon|
Combine flour, 1 teaspoon salt, and garlic powder in paper or plastic bag; add chicken, a few pieces at a time and shake.
In large skillet brown chicken on all sides in hot shortening; remove chicken.
In skillet combine remaining ingredients and 3/4 teaspoon salt; bring to boiling.
Top with browned chicken pieces; reduce heat and cover.
Simmer till chicken and rice are tender, 40 to 45 minutes; stir occasionally.