6 fryer chicken thighs and 6 drumsticks (smaller-sized chicken pieces for this recipe so they will be cooked through when the rice is done)

salt and pepper 
garlic powder
oregano to sprinkle on chicken
1 c rice
1 large chopped onion
1 chopped clove garlic
1 c tomato sauce
1  1/2 c water or vegetable broth

Sprinkle the chicken with salt, pepper, garlic powder, oregano. Brown the chicken and set aside. In the same pan, brown the onion and garlic, Add the rice, water and tomato sauce, stir, bring to boil, place the chicken on top, cover and simmer until rice absorbs the liquid and the chicken is cooked through. Stir occasionally.
Optional: add to the onions and garlic chopped carrots, zucchini, summer squash, peppers, 1/4 c wine.