1 1/2 to 2 lb. chicken pieces, seasoned with salt, pepper and paprika
2 tbsp. vegetable oil
1 c. celery, sliced
1 c. green onions, chopped, including tops
1/2 c. chopped green sweet peppers
1 clove garlic, minced
1 tbsp. flour
1 c. rice
1/4 tsp. black pepper
1/4 tsp. red pepper
2 c. chicken broth
1 tsp. Worcestershire sauce

Brown chicken on all sides in oil in large skillet over medium heat. Remove chicken and set aside. Pour off fat. Return 1 tablespoon fat to skillet; add celery, onions, pepper and garlic. Cook 2 minutes. Add flour; stir. Add rice, seasonings, broth and Worcestershire. Place chicken pieces in skillet. Bring to a boil; reduce heat. Cover and simmer 15 to 20 minutes or until rice is cooked. Serve with hot pepper sauce.