Preparation time: 1 hr and 50 min
2 cups long grain rice
6 Chicken pieces
Salt and pepper to taste
1/4 cup butter
1 medium Onion
1 teaspoon paprika
1 small piece celery
1.Place Chicken in pot; cover with water (at least 6 cups). Bring to boil removing scum from top; add salt and cook until tender. About 1 hour.
2.Meanwhile, melt butter in frying pan and braise finely chopped onion and celery until light gold color, stirring to prevent burning.
3.When chicken is completely cooked, measure 5 cups of broth into frying pan and bring to boil. Add rice and 1 teaspoon salt, cover and cook slowly until water is absorbed, about 20 minutes.
4.Place in a warm serving dish. While rice is boiling, remove chicken pieces from pot and drain well. Fry lightly chicken in melted butter and 1 teaspoon paprika until brown.
5.Place chicken pieces over rice. Sprinkle dish with chopped parsley, salt and black pepper.