CHICKEN-FRIED WITH SQUAW RICE

1 frying chicken, cut up

1/4 cup flour

          Salt and pepper

1/2 cup butter or margarine

1 cup uncooked rice

1 onion, diced

1 Tbsp. diced green pepper

1/2 tsp. turmeric

2 cups water

1 can (16 ozs.) whole -kernel corn, drained

1. Dredge chicken with flour seasoned with 1 tsp. salt and 1/4 tsp. pepper. Brown in 1/4 cup butter.

2. Cover and cook slowly 40 minutes, or until tender, turning pieces occasionally.

3. Meanwhile melt remaining 1/4 cup butter in sauce pan. Add rice and onion, and cook until rice is browned, stirring frequently.

4. Add 1 tsp. salt, 1/8 tsp pepper the green pepper, turmeric, and water. Cover, bring to boil, and simmer 15 minutes, or until rice is tender. Add corn and mix lightly.

5. Pile rice and corn mixture on hot platter; arrange chicken around the edge. Serves 4.