Chicken Granada

Description

Makes 6 servings.

Ingredients

• 2½ to 3 pounds frying chicken, cut up
• 2 teaspoons paprika
• ¼ teaspoon garlic salt
• ¼ teaspoon celery salt
• 1 cup uncooked rice
• 2 tablespoons chopped fresh parsley
• 1½ cups hot chicken broth
• 2 teaspoons lemon juice
• 4 to 5 dasheshot pepper sauce
• ⅓ cup sliced stuffed green olives for garnish (optional

Directions

1. Season chicken with paprika, garlic salt and celery salt.
2. Bake in greased shallow 3-quart baking dish; skin side up, at 425 °F for 20 minutes.
3. Push chicken to one side. Add rice, parsley, broth, lemon juice and pepper sauce; stir well.
4. Arrange chicken pieces on rice.
5. Cover and bake 30 minutes or until chicken is tender and liquid is absorbed.
6. Garnish with , if desired.