Spanish Rice And Chicken

• 1 (2 1/2 to 3 lb.) broiler/fryer chicken, cut up
• 1 tsp. garlic salt
• 1 tsp. celery salt
• 1 tsp. 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 tsp. salt
• 1 1/2 tsp. chili powder

1. Place chicken in greased 13 x 9 x 2-inch baking pan.
2. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, at 425u0b0 for 20 minutes.
3. Remove chicken from pan. Combine rice, onion, green pepper and parsley; spoon into the pan.
4. In a saucepan, bring broth, tomatoes, salt and chili powder to a boil.
5. Pour over rice mixture; mix well.
6. Place chicken pieces on top.
7. Cover and bake for 45 minutes or until chicken and rice are tender.
8. Yield:
9. 4 to 6 servings.

chicken, garlic salt, celery salt, paprika, rice, onion, green pepper, fresh parsley, chicken broth, tomatoes, salt, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660733 (may not work)