1 (3 lb.) broiler or fryer chicken

Cut into serving pieces. Salt and pepper to taste. 1 tsp. chili powder 1/3 c. cooking oil 1 med. onion, chopped 1 green pepper, chopped 1 clove garlic, minced 1/2 lb. mushrooms, sliced 1/2 tsp. ground cumin 1 c. uncooked reg. rice 1 bay leaf 1 (1 lb.) can tomatoes, chopped 2 c. chicken broth or bouillon Salt and cayenne pepper to taste

Remove skin from chicken pieces, season with salt and pepper. Mix flour and chili powder. Dredge chicken pieces in seasoned flour. Brown in hot oil in large skillet. Remove chicken from skillet and set aside.

Pour excess fat form skillet, reserving 1 teaspoon. Add onions, green pepper, garlic and mushrooms to skillet and stir over medium heat until soft. Stir in cumin and rice coating each grain with oil. Add bay leaf, tomatoes and chicken broth, stirring well. Season to taste with salt and cayenne pepper. Place chicken on top of rice mixture. Cover and simmer for 35 or 40 minutes. Serves four.