Chicken Pilau

(St. Vincent). Season chicken pieces with salt, pepper, and Worcestershire sauce. Heat the oil in a large, heavy, covered skillet, and saute the chicken pieces until golden. Add stock or water to cover and simmer, covered, until half-done, about 15 minutes. Remove from heat, drain stock from pan and reserve. Heat the butter in another skillet and saute the onion and garlic until golden brown. Add the rice and saute until all the butter is absorbed. Add the cinnamon and the raisins. Transfer to the skillet with the chicken and add the reserved stock and enough extra stock or water to make the quantity measure 4 cups. Cover and cook until the rice is tender and all the liquid is absorbed. Sprinkle with roasted peanuts. Serves 6.