Cut up the frying chicken into pieces.

Heat oil and butter in a large pan or skillet over medium-high heat.

Fry the chicken pieces in the hot oil and butter until they are delicately browned on all sides.

Remove the browned chicken from the pan and set aside.

Add salt, pepper, and uncooked rice to the oil and butter remaining in the pan.

Fry the rice mixture until it turns golden brown, stirring frequently to prevent burning.

Add chopped onion, chopped green pepper, minced garlic, and tomato paste to the pan.

Stir in canned tomatoes and canned mushrooms.

Pour in boiling water and bring the mixture to a simmer.

Return the browned chicken pieces to the pan, placing them on top of the rice and vegetable mixture.

Cover the pan tightly and reduce the heat to low.

Simmer for 30 minutes, or until the chicken is tender and the rice is cooked through.