1 cup salt
2 teaspoons ground black pepper
1/2 teaspoon salt
1 cup uncooked long-grain white rice
1 cup butter, melted
1 (12 fluid ounce) can or bottle sauerkraut
1 cup water
3 tablespoons vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine 1 cup of salt, 1/4 teaspoon of salt, and 2 teaspoons of ground black pepper. Stir well and set aside to cool.
In a measuring cup, combine 1/2 cup rice, 1/2 cup melted butter, 1/2 cup water, and 1 teaspoon salt. Stir well, add the rice, and stir just enough to coat. Add more water as needed.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until golden brown.
Meanwhile, heat oil in a medium skillet over medium. Saute the sauerkraut for about 5 minutes, or until the rice is cooked.
In a medium bowl, mix together 2 1/2 cups water, 1/2 cup sauerkraut, 1/4 teaspoon of salt, and 2 teaspoons of pepper. Cook until the liquid evaporates and mixture thickens. Stir in the chicken. Return the mixture to the pan, reduce heat to low, and simmer for about 20 minutes.