Spanish Rice and Chicken
Categories: PoultryServes: 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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