Chicken with Sour Cream Gravy

3 tbsp salad oil
1 3 pound broiler-fryer, cut up
4 tsp salt
¼ tsp pepper
½ c water
1 8-ounce container sour cream
hot rice

In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken pieces until browned on all sides. Sprinkle chicken with salt and pepper. Add water and heat to boiling. Reduce heat to low. Cover and simmer 35 minutes, or until tender, stirring occasionally.

To prepare sour cream gravy, spoon fat from drippings remaining in skillet. Into drippings, stir sour cream. Over medium heat, heat through, scraping any bits from bottom of pan. Do not allow mixture to boil or sour cream will curdle.

Pour sour cream gravy over chicken on rice and serve immediately.