• 1 med. onion, chopped
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 2 lb. chicken breasts, thighs or drumsticks
  • Salt & pepper
  • 3 tbsp. dry, white wine
  • 1 lb. fresh tomatoes, peeled & chopped
  • 1/2 c. tomato sauce
  • 1 c. rice
  • 1/4 c. butter Grated Romano or Parmesan cheese


  1. In a large saucepan, saute onion in butter and oil. Add chicken to onion and brown well on all sides; salt and pepper lightly. Add wine and simmer 5 minutes. Stir in tomatoes and tomato sauce diluted in 2 cups of water; simmer 15 minutes or until chicken is tender.
  2. Remove chicken to platter; cover and set aside. Measure liquid; add hot water to equal 3 cups. Bring to a boil; add rice and simmer 20 minutes or until rice is tender. Stir occasionally. Adjust seasoning if needed.
  3. Gently melt butter and pour over rice. Top with chicken; cover and keep warm. To serve, spoon rice on platter, surround with chicken and sprinkle generously with cheese

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)