Creole Oven-Fried Chicken And Rice - cooking recipe

Ingredients

1 whole chicken, cut up (2/12 - 3 lbs.)
1/2 cup flour
1 1/2 teaspoons salt
1 teaspoon paprika
1/4 teaspoon poultry seasoning
1/8 teaspoon pepper
1/4 cup butter, melted
1 cup rice (uncooked)
1/2 cup onion, chopped
1 cup celery, chopped
1 garlic clove, crushed
2 tablespoons parsley, chopped
2 1/2 cups chicken broth
1 (15 1/2 ounce) can tomatoes, diced (or stewed)
salt and pepper

Preparation

Combine flour, salt, paprika, poultry seasoning, 1/8 teaspoons pepper and mix well. Coat chicken pieces well in seasoned flour. Place skin side down in melted butter in a 9 x 13 inch pan. Bake, uncovered, at 400 degrees F. for 25-30 minutes or until lightly browned. Remove chicken from pan; add rice, onion, celery, garlic and parsley. Place chicken over mixture.
Combine broth, tomatoes, salt and pepper in a saucepan; bring to a boil and then pour over chicken, completely covering rice. Bake, uncovered, 40-45 minutes longer or until chicken is tender and rice is fluffy.
***Add additional broth or hot water during baking to prevent dryness if necessary.