Chicken with Pimiento Rice

Pat chicken pieces dry with paper towels and season evenly with salt and ground black pepper.

Heat butter or margarine in a large skillet over medium-high heat until melted and foaming. Add chicken pieces in a single layer and cook for 5-6 minutes per side until golden brown, then transfer to a plate.

Reduce heat to medium and add minced onion to the same skillet, stirring occasionally until softened and translucent, about 3-4 minutes.

Deglaze the skillet by pouring in dry sherry and scraping up any browned bits from the bottom with a wooden spoon.

Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes to create a light roux.

Gradually pour in chicken broth while stirring constantly to prevent lumps from forming. Add the peeled and finely chopped tomatoes and bay leaf.

Return chicken pieces to the skillet, nestling them into the sauce. Bring to a gentle simmer, then reduce heat to medium-low and cover with a lid.

Simmer covered for 20 minutes until chicken is cooked through and tender. Remove skillet from heat and let cool slightly.

Stir in sour cream until fully incorporated and smooth. Add chopped pimentos and 2 tablespoons of the fresh parsley, stirring gently to combine.

Taste and adjust seasoning with additional salt and pepper as needed. Remove bay leaf.

Spoon hot cooked rice onto a serving platter or individual plates. Ladle chicken pieces and sauce over the rice and garnish with remaining fresh parsley.