| 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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