1 broiler (3 lbs.) cut up for frying
1/4 c. butter
1/3 c. flour
1/4 tsp.salt
1 tsp. paprika
1/4 tsp. poultry seasoning
1/8 tsp. pepper
1 c. uncooked rice
1/2 c. chopped onion
1/2 c. chopped green pepper
3 c. hot chicken broth
2 tomatoes, cut in eighths

In plastic bag, mix flour, salt, paprika, poultry seasoning and pepper. Shake pieces of chicken in bag to coat. Melt butter in rectangle baking dish. Brown chicken, skin side down, in 375 degree oven about 30 to 40 minutes. Remove chicken to platter.

Layer onion, pepper and rice in baking dish. Return chicken to baking dish, skin side up and arrange over the vegetable bed. Carefully pour chicken broth over all so that it reaches top of baking dish. Add tomatoes over top. Bake tightly covered for 45 to 60 minutes in 375 degree oven. All liquid will be absorbed. Serve with cranberry chutney.

CRANBERRY CHUTNEY:

1 can whole cranberry sauce
1 can mandarin oranges, drained
1/2 c. chopped walnuts
1/2 c. raisins
Dash lemon juice
Dash cinnamon

Mix all ingredients well. It is advisable to prepare day ahead so that all flavors can blend. Serve in choice bowl as accompaniment to fowl or meat.