Frank's Recipes! Spanish Rice and Chicken for 50

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Spanish Rice and Chicken for 50

2-1/2 tablespoon garlic salt
2-1/2 tablespoon celery salt
2-1/2 tablespoon paprika
100 pieces choice chicken pieces
1-3/4 quarts uncooked Rice
1-1/2 quarts chopped onions
1-1/2 quarts chopped green peppers
2 cups parsley
3 quarts boiling chicken broth
2 quarts canned tomatoes, drained and chopped
1/4 cup salt
1/4 cup chili powder

Blend garlic salt, celery salt and paprika. Place chicken in baking pans; sprinkle with seasoning mixture. Arrange chicken skin side up. Bake at 425F for 25 minutes. Into each of 2 pans (12x20x2-inch) combine 3 1/2 cups rice, 3 cups onions, 3 cups green peppers, 1 cup parsley, 1.5 quarts chicken broth, 1 quart tomatoes and 2 tablespoon each salt and chili powder. Stir well. Portion chicken and drippings over each pan of rice. Cover and continue baking 45 minutes or until rice is tender and liquid is absorbed.

Serves 50