Makes 6 servings. 


  • 3 lbs of chicken pieces
  • Salt and ground black pepper
  • 3 T. bacon drippings or vegetable oil
  • 2 C each of sliced celery and green onions, including tops
  • 1 C chopped green sweet peppers
  • 1 C uncooked rice
  • 2 C boiling broth
  • 1 tsp. salt
  • 2 cloves garlic, minced
  • ¼ tsp. ground black pepper
  • ¼ tsp. red pepper


  1. Season the chicken with salt and pepper.
  2. Brown on all sides in the drippings in a large oven-proof skillet or dutch oven.
  3. Remove the chicken and pour off all but 2 T. of drippings.
  4. Add celery, onions, and green peppers and then cook until tender.
  5. Stir in rice, broth, and seasonings.
  6. Return chicken to the pan; then cover and bake at 375 degrees Fahrenheit, or until chicken is tender.
  7. Fluff with a fork and adjust seasonings, if necessary.

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