Cooking Instructions:

Thaw in the refrigerator for 2 to 3 days or until completely thawed. Heat a large skillet over a medium heat and add 1 Tbsp of oil. One at a time, remove the chicken from their bag, shake them in the flour bag, and add them to the hot skillet. Cook the chicken for 8-10 minutes on each side, until the chicken is 165 degrees using your meat thermometer. Remove the chicken. Add the contents of the onion bag to the skillet and cook for 10 minutes. Add the contents of the tomato bag to the skillet. Return the chicken to the skillet. Cover, reduce heat and simmer for 15 more minutes. Meanwhile, cook the rice as directed and serve under the chicken. Rice Bring a saucepan of 2 cups of water (4 cups for 2 bags), 1/2 teaspoon salt, and 1 Tablespoon of butter to boil. Add rice, stir and cover tightly simmering over a low heat for 15 minutes. Remove from heat and let stand covered for about 5 minutes more.

Serving Suggestions:

Serve with rice and bakery bread.