Chicken In Spanish Rice - cooking recipe

Ingredients

1 fryer or 6 to 8 chicken breast halves or thighs, skinned
shortening
1 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped green peppers
1/2 c. chopped pimento
1 c. uncooked rice
1 can cream of chicken soup
1 can water
1 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. chili powder

Preparation

Dredge cut up chicken in flour and brown quickly in hot shortening.
Remove
chicken and drain shortening.\tReturn 1/3 cup of\tshortening
to\tskillet
and
add
the vegetables, all except pimento,
into the skillet.
Cook until tender and stir now and then.
Add\tthe
dry
rice and pimento and cook 3 minutes.\tAdd cream
of
chicken\tsoup
and 1 can of water to the skillet contents
and
stir in the seasoning (salt, pepper and chili powder).
Pour
mixture
in
a large casserole and place the chicken on\ttop.
Cover
and
bake\t1
1/2 hours in a 350\u00b0 oven. I use electric skillet from beginning to finish.