Florence LaRue's Broiled Creole Chicken

Florence LaRue's Broiled Creole Chicken

One cleaned broiling chicken, weighing about 3 lbs., cut into serving pieces
About 1 1/2 tbsps. vegetable oil (or melted butter)
Seasoned salt to taste (about 3/4 tsp.)
Dash garlic powder
Freshly ground pepper to taste
One large green pepper, diced
One medium-sized onion, peeled and chopped
One stalk celery, chopped
Large bay leaf, crushed
About 1/2 cup water

1. Place chicken in broiling pan. Brush both sides lightly with vegetable oil (or melted butter). Season both sides with seasoned salt, powdered garlic and pepper.

2. Cover chicken pieces with chopped green pepper, onion, celery and crushed bay leaf. Pour enough water over chicken to moisten slightly.

3. Place broiling pan three inches away from the flame, setting oven temperature to around 400 degrees F. Broil chicken 30 mins. (or until nicely browned and fork-tender), turn once, broiling about IS mins. longer for until tender). Serve with fluffy conked long-grained 3. Place broiling pan three Inches away from the flame, selling oven temperature Is around 400 degrees F. Broil chicken 30 mins. (or until nicely browned and fork-tender), turn once, broiling about 15 mins. longer (or until tender). Serve with fluffy cooked long-grained (or brown) rice. Spoon sauce over chicken and rice. Serves 3-4.