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CHICKEN MEXICALI 1 1/2 tsp. garlic salt 1 1/2 tsp. celery salt 1 1/2 tsp. paprika 1/2 tsp. red pepper 2 to 2 1/2 lb. chicken pieces 1 c. uncooked rice 1/2 c. onions, sliced 1/2 c. celery, sliced 1/2 c. drained canned tomatoes, quartered 1 1/2 c. boiling chicken broth 3 Tbsp. chopped parsley 1/2 c. sliced pitted ripe olives Blend seasonings and sprinkle on all sides of chicken. Arrange chicken in a lightly buttered 2 1/2 quart casserole, skin side up; cook in preheated 450 degrees oven for 30 minutes. Remove chicken from casserole and add rice, onions, celery, tomatoes and broth to casserole dish; stir well. Arrange chicken over rice; cover and bake 25 minutes or until rice and chicken are tender and all liquid absorbed. Sprinkle with parsley and olives. Contains 296 calories per serving. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |