2 (1 1/2 to 2 1/2 lb.) pkg. chicken quarters or breasts
1 1/2 c. whole grain brown rice
1/4 c. butter
1 c. minced celery
1/4 c. onion, minced
1 tbsp. snipped parsley
1 tsp. salt
1/4 tsp. pepper
2 chicken bouillon cubes
2 1/4 c. boiling water
Paprika
Parsley

Brush meat lightly with melted butter. Sprinkle with salt and pepper. Broil slowly until lightly browned on both sides but not done. Heat oven to 325 degrees. In skillet heat rice in 1/4 cup butter for 10-15 minutes until golden. Place in Dutch oven or 3 quart casserole. Mix in celery, onion, parsley, salt, and pepper. Dissolve bouillon cubes in water. Pour over rice. Arrange chicken pieces on rice, pressing down slightly. Cover. Bake 1 to 1 1/4 hours. Sprinkle with paprika and garnish with parsley shortly before serving.