Prep 20 mins
Cook 1 hr
A friend of mine shared this recipe after making it for my family many years ago. I was so impressed that such great flavor could come from simple ingredients. The original recipe did not have the measurements for the first 3 spices so I estimated.
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon paprika
- 1 roasting chicken, cut up (you can also use chicken tenderloins or breasts)
- 2 cups uncooked rice
- 1 1⁄2 cups onions, chopped
- 1 1⁄2 cups green peppers, chopped
- 1⁄4 cup fresh parsley, chopped
- 2 -3 cups chicken broth
- 2 cups canned tomatoes, chopped and drained
- chili powder
- Place the chicken in a 9x12 baking pan. Sprinkle with garlic salt, celery salt, and paprika. Bake at 425 degrees for 20 minutes.
- While the chicken is cooking, combine in a bowl, the rice, onions, green pepper and parsley, set aside.
- Put the broth, tomatoes, and chili powder in a saucepan and bring to a boil. Let simmer.
- After the chicken has baked for 20 minutes, remove it from the pan. Add the rice mixture to the chicken drippings in the baking pan, and stir. Pour the broth mixture from the saucepan over the rice mixture. Stir well.
- Add the chicken to the top of rice.
- Cover and bake 30 to 40 minutes or until the chicken is done through and the rice is tender & liquid is absorbed. Liquid will also be absorbed after the dish sits for a few minutes.
This is an excellent recipe. My entire family enjoyed it.