Cajun Chicken , Rice & Au Jus Gravy

1 whole fryer or 4 chicken breasts,
    seasoned with Tony Chachere's            Creole Seasoning
Cooking oil
1  large onion, diced
1.5 cups water
2-3 good Chicken bouillon cubes
       garlic powder

Cut a whole fryer into 8 pcs. or
if using only chicken beasts, cut
each into 2 pcs.
Season both sides of each pc. with
Tony's .
In a lg. heavy magnalite pot, heat
enough cooking oil to cover the
bottom of the pot.  Place seasoned
chicken on hot oil; leave 2" space between pices and do not crowd them.  Brown well, on both sides, then remove and replace, until
all pcs. are golden brown.
Place onion in oil and saute til softened.  Add all chicken back
to the pot and add water with
dissolved bouillon cubes , stir .
Sprinkle garlic powder on
top of chicken .
Turn heat down to simmer
and cook for 20 mins. .
Return the heat to high
and stir while cooking, to thicken
the gravy .  ***Do not serve
before thickening the gravy or
you will not have enough gravy.
*it has to be thick enough to
remain on the rice and not run
all over the plate.
PS I am sorry , if this is difficult
to understand .... I am a true
Cajun, all 4 Grandparents were
French .
Enjoy !