Zesty Chicken and Rice

Description
Makes 4 servings.

Ingredients

 * 8 chicken parts, skinned (about 3½ pounds)
 * ½ teaspoon salt
 * ½ teaspoon garlic powder
 * 1 tablespoon butter or margarine
 * 1 medium onion, chopped
 * 1 x 10¾-ounce can cream of chicken soup
 * ½ cup water
 * ½ teaspoon dried oregano
 * ¼ teaspoon chili powder
 * ⅛ to ¼ teaspoon ground red pepper
 * 3 cups cauliflower or broccoli flowerets
 * 3 medium carrots, sliced

Directions

 * 1) Sprinkle chicken with salt and garlic powder. Melt butter in large skillet over medium-high heat until hot.
 * 2) Add chicken; cook 5 to 7 minutes or until slightly brown, turning occasionally. Remove chicken; keep warm.
 * 3) Add oregano, chili powder and red pepper; stir well and return chicken to skillet.
 * 4) Reduce heat to medium; cover and cook 20 to 25 minutes or until fork can be inserted into chicken with ease and juices run clear, not pink.
 * 5) Stir in cauliflower and carrots during last 5 minutes of cooking. Serve over hot rice. Sprinkle with parsley.