Description Edit

Makes 6 servings.

Ingredients Edit

  • 2 to 2½ pounds frying chicken, cut up
  • 1 tablespoon margerine melted and cooled
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon celery seed
  • ½ teaspoon paprika
  • ⅛ teaspoon salt
  • pinch of black pepper and/or red/ cayenne pepper
  • 1 cup uncooked rice
  • ½ cup corsely chopped onion
  • ½ cup sliced celery
  • ½ cup well-drained canned tomatoes, quartered
  • 1½ cups boiling chicken broth*
  • ¼ cup sliced black olives (optional)
  • 3 tablespoons snipped fresh parsley

Directions Edit

  1. Season chicken with garlic powder, celery seed, paprika, salt, and pepper.
  2. Arrange in lightly greased shallow 2½-quart baking dish, skin side up with melted margarine and olive oil
  3. Bake uncovered at 450 degrees 30 minutes. Remove from oven; push chicken to one side.
  4. Add rice, onion, celery, tomatoes and broth to pan; stir well.
  5. Arrange chicken over rice. Cover and continue baking 25 minutes or until rice and chicken are tender and liquid is absorbed.
  6. Sprinkle with and parsley and sliced black olives.

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