Elise Bauer

olive oil

broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry

flour for dredging

Salt

Freshly ground black pepper

Paprika

olive oil (can use up to 1/4 cup)

medium yellow onion, chopped

garlic clove, minced

medium or long-grain white rice

cups* chicken stock

heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained

oregano

salt