1. In a large saucepan melt butter over medium heat
and add chicken.
2. Brown on all sides then remove from pan and set
aside. Add onion and tomato and saute until
onion turns translucent. Stir in oregano and lemon
juice. Add rice and stir well to combine and
coat all grains of rice. Add chicken stock, stir and
return chicken to pot. Bring to a boil, reduce
heat and simmer, uncovered until all surface liquid
has been absorbed.
3. Cover, turn heat to very low and cook 1 hour,
stirring every 15 minutes to keep rice from burning