Chicken Calcutta

Description
Makes 6 servings.

Ingredients

 * 2 1/2 to 3 pounds frying chicken, cut up
 * 1/4 teaspoon salt
 * 1/4 teaspoon ground black pepper
 * 1/4 teaspoon garlic powder
 * 2 tablespoons vegetable oil
 * 1 cup chopped onion
 * 1 10-3/4-ounce can condensed cream of chicken soup
 * 1 cup apple juice
 * 1/2 teaspoon ground ginger
 * 1/2 teaspoon celery seed
 * 1 large green pepper, cut into thin strips
 * 1 tablespoon soy sauce
 * 3 cups hot cooked rice

Directions
Season chicken pieces with salt, pepper and garlic powder. Heat oil in large skillet over medium-high heat. Add chicken; brown on all sides.

Drain all but 2 tablespoons fat. Add onion to skillet and brown lightly. Stir in soup, juice, ginger and celery seed. Cover and simmer 30 minutes. Add green pepper and soy sauce; cover and cook 5 minutes longer. Serve over hot rice.