Instructions: 1. In a 41/2 quart Dutch oven, brown chicken in 1 tablespoon oil. Add salt, cover and simmer 15-20 minutes.

2. Grind mixed spices and garlic. Add a little water and set aside.

3. In a skillet brown rice in 1 tablespoon oil.

4. Add browned rice to chicken. Cover and simmer 5 minutes.

5. Add spices, tomato sauce, and enough boiling water to cover. Simmer for 20-25 minutes.

6. Stir only once during the simmering process.

7. Serves 8-10. (Try the hot chili sauce with this dish.)

8. (Vermicelli could be substituted for rice.)

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