1 whole fryer chicken
2 c. orange juice
1 c. chopped celery
1/2 c. chopped sweet red pepper
1/2 c. chopped green pepper
1 c. raisins
Sprinkle with salt to taste
Sprinkle with paprika

The day before you plan to cook the chicken, cut it up into parts. Wash the chicken pieces thoroughly, then pat with towel to dry. Put chicken pieces in a large casserole dish, then cover them with the 2 cups of orange juice.

Cover the casserole dish and put it into the refrigerator to marinade for 24 hours before cooking. The next morning, turn the pieces over so each is submerged in the orange juice.

Preheat your oven to 350 degrees. While the oven is heating, chop the celery, red pepper and green pepper. Take chicken out of refrigerator. You will be cooking it right in the orange juice. Sprinkle the top of the chicken with a little salt, and some paprika. Then sprinkle the celery, peppers and raisins across the top of the chicken.

Cook in the oven for 45-50 minutes until the chicken is tender and brown. If you like a gravy, you can thicken the juice from the chicken with a little cornstarch. Then serve on top of rice. This should make 4 servings.