Serves: 6

2 TB olive oil
2 TB butter
1 broiler-fryer (3 to 31/1 lbs), cut in pieces
2 large onions, chopped
1 green pepper, seeded and diced
1 c. brown or white rice
hot water
3 chicken bouillon cubes
1/2 tsp. thyme leaves
1/4 tsp. pepper
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1 1/2 tsp. salt
1 8 oz. can stewed tomatoes
chopped parsley

Heat oil and butter in a 6 quart Dutch oven (or other heavy pot) over medium heat.  Add chicken pieces, a few at a time, and cook, turning occasionally, until well browned.  Remove pieces and set aside.  Discard all but 4 TB. of the pan juices.  Add onions and green pepper and cook for about 3 min. until onion is slightly soft.  Stir in rice and cook for 5 more min.
    Combine hot water (2 C. for white rice; 2 2/3 c. for brown rice), bouillon cubes, thyme, pepper, cinnamon, allspice, and salt; pour over rice.  Cover, reduce heat, and simmer until rice is almost tender (20 min. for white rice; 45-50 min. for brown rice.)
    Stir in tomatoes and arrange chicken pieces on top.  cover and simmer for about 25 min. more until meat is cooked through.  Sprinkle with parsley.

-from The Everything One-Pot Cookbook by Lisa Rogak