1 fryer, cut up
2 tsp. salt
1/2 c. flour
1 tbsp. chili powder
1/2 c. oil

Rub the salt into chicken. Roll or shake each piece in mixture of flour and chili powder. Brown in hot oil; drain on paper towels. To the oil the chicken was browned in, add 1 can peeled tomatoes (#303), 1/2 can water, 1 teaspoon chili powder, 1 teaspoon salt, 1/4 teaspoon garlic powder, 1 medium onion, chopped, 1 bell pepper, chopped, and 1 1/2 cups raw rice. Grease with butter a large casserole with tight fitting lid. Pour in all ingredients. Place browned chicken over the top and bake uncovered at 400 degrees for 1 hour. Lower oven to 350 degrees and bake 30 minutes longer. Do not stir. (I use a large shallow baking pan and cover tightly with foil.)