I dare say you are planning on a late repentance. You do not know what you are doing. You are planning without God. Repentance and faith are the gifts of God, and they are gifts that He often withholds, when they have been long offered in vain. I grant you true repentance is never too late, but I warn you at the same time, late repentance is seldom true. I grant you, one penitent thief was converted in his last hours, that no man might despair; but I warn you, only one was converted, that no man might presume.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats		Main dish, Poultry	6	Servings

INGREDIENTS

1		Chicken (2 to 3 pounds)
		Cut into serving pieces
1/4	c	Fat
1/2	c	Chopped onion
1		Clove garlic, minced
1	lg	Tomato, chopped
3	c	Hot water
1	c	Uncooked rice
1	tb	Minced parsley
2	ts	Salt
1/2	ts	Paprika
1/4	ts	Pepper
1/4	ts	Saffron
1		Bay leaf

INSTRUCTIONS

1. Rinse chicken and pat dry with absorbent paper. 2. Heat fat in a skillet
over medium heat. Add onion and garlic; cook until onion is tender. Remove
with a slotted spoon. set aside. 3. Put chicken pieces, skin side down, in
skillet. Turn to brown pieces on all sides. 4. When chicken is browned, add
tomato, onion, water, rice, parsley, and the dry seasonings. Cover and cook
over low heat about 45 minutes, or until thickest pieces of chicken are
tender when pierced with a fork.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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