| CHILI CHICKEN AND RICE 1 cup uncooked long grain white rice 1 (16 oz.) can tomatoes, diced 1 cup onion, chopped into ¼ inch pieces 1 clove garlic, minced ¼ teaspoon black pepper 1 bay leaf ½ teaspoon salt ½ teaspoon chili powder 2 pounds chicken parts - legs, thighs, wings or breasts 2 cups chicken broth Chili powder and garlic salt to taste In a large saucepan, mix rice, tomatoes, onion, minced garlic and spices together. Bring rice mixture to a boil then reduce heat and simmer covered for 5 minutes. In a large frying pan, brown 2 pounds of chicken portions, legs, thighs, wings and breasts. Pour rice mixture into a four quart casserole dish and arrange chicken over the top. Add 2 cups chicken broth. Sprinkle chicken with chili powder and garlic salt to taste. Place casserole dish in the oven and bake until the chicken is tender - about 40 minutes. Serve immediately. |