1 (2 1/2-3 lb.) fryer, cut up
1 lg. green pepper, diced
3/4 c. catsup
1/2 c. picante sauce
2 tbsp. lemon juice
1 tbsp. prepared horseradish
1 tbsp. grated onion
1 tsp. celery salt
1 tsp. soy sauce

Place chicken and pepper in plastic bag. Combine remaining ingredients; mix well. Pour into bag and fasten securely. Refrigerate at least 4 hours or overnight, turning occasionally. Remove from bag into baking dish. Bake at 350 degrees for 1 hour. Serve with hot rice.