1/4 c. flour
1 tsp. paprika
3 lbs. chicken pieces
1/4 c. oil
1/2 c. chopped onion
1 c. sliced fresh mushrooms
1 1/2 c. rice
1 (1 lb.) can tomatoes
1 1/2 c. hot water
1 tbsp. chicken stock base
1/4 c. chopped parsley

Combine flour and paprika and dust over chicken. Brown slowly in oil. Remove chicken pieces. Add onion and mushrooms to oil and brown lightly. Add rice and coat with oil. Add tomatoes, hot water, chicken stock base and half the parsley. Heat to boiling. Turn into baking dish and top with chicken. Cover closely. Bake at 350 degrees for 45 minutes. Sprinkle with remaining parsley. Serves 5 to 6.