| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Broiler/fryer chicken; 2-1/2 to 3 pounds; cut up | |
| 1 | ts | Garlic salt |
| 1 | ts | Celery salt |
| 1 | ts | Paprika |
| 1 | c | Uncooked rice |
| 3/4 | c | Chopped onion |
| 3/4 | c | Chopped green pepper |
| 1/4 | c | Minced fresh parsley |
| 1 1/2 | c | Chicken broth |
| 1 | c | Chopped tomatoes |
| 1 1/2 | ts | Salt |
| 1 1/2 | ts | Chili powder |
INSTRUCTIONS
Place chicken in a greased 13x9x2-inch baking pan. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, at 425 degrees for 20 minutes. Remove chicken from pan. Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, salt and chili powder to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake for 45 minutes or until chicken and rice are tender. Yields 4-6 servings. CINDY CLARK MECHANICSBURG, PA From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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