Sprinkle chicken with combined salt, paprika, pepper, and garlic powder. Place in a buttered shallow 2-1/2 quart casserole, skin side up. Bake at 425F for 20 minutes. Push chicken to one side. Add rice, onions, and eggplant. Combine remaining ingredients in a saucepan; heat to boiling. Pour over rice. Cover and continue baking 30 minutes longer or until chicken and rice are tender and liquid is absorbed.
Makes 6 servings.
Serve With Confetti Coleslaw, Pumpernickel Rolls, Banana Pudding
Jambalaya, Rice Dressing, Rice Dishes
Cajun Country -- New Iberia, Louisiana