Roast the chicken whole on a jiko to brown it.

Cut the chicken into pieces and boil lightly.

Chop the coriander and onions and tomatoes.

Fry onions in a sufuria, and add the chicken and cook for five minutes.

Add the tomatoes and coriander then stir.

Add a little and salt and cover to cook.

Add rice into 3/4 jug of boiling water and cook in low heat till it cooks.

Serve when hot.