Arroz Con Pollo

Ingredients
24 pieces chicken, 8 pounds
2 tbsp. paprika
2 tsp. celery salt
2 tsp. garlic chips
2 tsp. ground black pepper
1 tsp. salt
1/4 c. olive oil
2 c. chopped yellow onion
2 c. chopped green bell pepper
3 tbsp. minced garlic
2 c. uncooked long grain or parboiled rice
1 1/2 tbsp. chili powder
3 c. chicken stock
2 c. canned tomatoes in juice
1 c. minced parsley, divided
as needed salt
as needed ground black pepper

Instructions
1. Place chicken pieces in a bowl. Combine spices and toss with chicken to get an even coat. Place coated chicken pieces in an even layer, skin side up, on a full-size sheet pan. Bake in 425¢ªF conventional oven, or 375¢ªF convection, for 20 minutes. Remove from heat and hold.

2. In large skillet, heat oil over medium-high heat; add onion and sauté 1 minute. Add peppers and garlic and continue cooking 2 minutes.

3. Stir in rice and chili powder and continue to sauté for 3 minutes. Add stock and bring to a boil. Stir in tomatoes with juice, half the parsley and desired seasonings; return to a boil. Cover and reduce heat to a simmer. Adjust seasonings and pour mixture into full-size steam table pan(s). Top with an even layer of chicken. Cover and bake in oven for 30 minutes longer, or until rice is cooked and liquid is absorbed. Re-season if necessary. Stir in remaining parsley. Keep warm. Serve with a crisp green salad and rolls.

Source: http://ricefoodservice.com/Recipes_and_Culinary_Center/Recipes/recipe_consumer_view.asp?recipeid=120&type=st