Chicken Granada

Description
Makes 6 servings.

Ingredients

 * 2½ to 3 pounds frying chicken, cut up
 * 2 teaspoons paprika
 * 2 teaspoons garlic salt
 * 2 teaspoons celery salt
 * 1 cup uncooked rice
 * 2 tablespoons chopped fresh parsley
 * 1½ cups hot chicken broth
 * 2 teaspoons lemon juice
 * 4 to 5 dashes hot 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 olives, if desired.