• 1 Chicken breast, halved and skinned
• 1 Medium onion, chopped
• 4 Cloves garlic, minced
• 1 Tablespoon fresh Italian parsley, chopped
• 1 Bay leaf
• 2 Tablespoons olive oil
• 3 Cups water
• 1 Cup Real Chicken Broth
• ½ Cup long grain white rice
• Salt and freshly ground black pepper

     1. Wash 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
         set aside.

     2. Remove all but 1 tablespoon of the drippings. Add the garlic and onion.
         Sauté until the onions become limp.

     3. Return the chicken to the pot. Add 2 cups of water, parsley, , bay leaf, chicken
         broth, salt and pepper and bring to a boil.

     4. Simmer 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.

     5. While the chicken is simmering, bring 1 cup of water to a boil. Add the rice and
         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.