Chicken and Rice Oh So Nice

3 chicken thighs

3 chicken drumsticks

2 chicken breast(s), halved

3 onion(s), medium, diced

1 red pepper(s), diced

1 tomato(es), diced

1 tbsp (15 mL) paprika

1 tbsp (15 mL) seasoned salt

1/4 tsp (1.25 mL) Cajun seasoning

1/4 tsp (1.25 mL) curry powder

2 tbsp (30 mL) barbecue sauce

2 tbsp (30 mL) smoky habanera sauce

2 cups (500 mL) water

2 cups (500 mL) vegetables, fresh or frozen

1 can condensed cream of celery soup

1 cup (250 mL) instant rice

1 In a skillet, layer onion, red pepper and tomato.
2 Add chicken. Sprinkle chicken with paprika, seasoned salt, Cajun seasoning and curry powder.
3 Add barbecue sauce and smoky habanera sauce.
4 Add water and vegetables, cook over low heat for approximately 30 minutes, and then turn chicken over.
5 Add soup and cook for additional 45 minutes. Turn chicken over again after about 25 minutes.
6 Add rice and cook for another 15 minutes. The chicken is cooked when it reaches an internal temperature of 165°F (74°C).