CHICKEN AND SWEET RICE

Steps:

• 1. IN A LARGE ROASTER PAN, MELT BUTTER, SEASON THE CHICKEN AND STARTING WITH THE BREAST SIDE DOWN, FRY THEM UNTIL SKIN GETS CRISPY, FLIP TO THE BACKBONE SIDE DOWN, NOW YOU ARE READY TO STUFF THEM
• 2. PUT WATER, SALT AND BUTTER INTO A LARGE SOUP POT, BRING TO A BOIL AND ADD THE RICE, SIMMER FOR 5 MINUTES, ADD THE SUGAR, ONION, SALT AND PEPPER TO THE RICE, IT WILL BE SOUPY, THAT IS THE WAY IT IS SUPPOSE TO BE.
• 3. STUFF THE CAVITIES WITH THE RICE MIXTURE, AND POUR THE REST OVER THE CHICKENS, PUT ON THE ROASTER PAN COVER AND PUT INTO A 200 DEGREE OVEN FOR 4-6 HOURS, TAKE COVER OFF THE COVER TO CRISP THE RICE ON TOP, ABOUT 15 MINUTES,
• 4. YOU NEED TO GET THE CHICKENS OUT, THAT IS THE FUN PART, BECAUSE THEY WILL JUST FALL APART, MAKE SURE THERE ARE NOT ANY BONES LEFT IN THE RICE, STIR THE RICE AND SERVE, THIS IS DELICIOUS