Spanish Rice with Chicken

Spanish Rice with Chicken
(8 servings) 
6 pounds  fryer chicken, cut up 
4 tablespoons  oleo 
2 cups  regular rice, uncooked 
2 16-ounce cans  tomatoes, chopped, drained 
2 cups  boiling water 
2 tablespoons  minced onion 
4 teaspoons  parsley flakes 
2 tablespoons  dried green pepper flakes 
1 teaspoon  sugar 
¼ teaspoon  mince garlic 
salt and pepper to taste

 In Dutch oven over medium heat, cook rice in oleo until golden brown in color.  Stir constantly while cooking rice.  Stir in tomatoes, water, onions, garlic, sugar, pepper flakes, parsley flakes and ½ teaspoon of salt.  Bring to boil, then remove ½ mixture. Arrange chicken pieces in Dutch oven over remaining mixture.  Sprinkle lightly with salt and pepper. Pour removed mixture over chicken and cover with aluminum foil.  Place cover on Dutch oven and bake at 350 degrees F for 1 hour or until chicken is tender.