|For seasoning mix|
|Sweet paprika||1 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground sage||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Dried marjoram leaves||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Chicken||3 Pound, all skin and visible fat removed, cut into 8 pieces (1 Whole)|
|Defatted chicken stock||2 Cup (32 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Minced fresh garlic||1⁄2 Teaspoon|
|All purpose flour||2 Tablespoon, browned|
|Chopped fresh tomatoes||2 Cup (32 tbs)|
|Sliced fresh mushrooms||1 1⁄2 Cup (24 tbs)|
|Cooked long grain white rice||3 Cup (48 tbs)|
Combine the seasoning mix ingredients in a small bowl.
Sprinkle all surfaces of the chicken evenly with 4 teaspoons of the seasoning mix and rub it in well.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350°, about 4 minutes.
Place the chicken in the pot and cook, turning once, just until it starts to turn a golden brown, about 5 minutes.
Remove the chicken and set it aside.
Add 1/2 cup of the stock to the pot and scrape the bottom and sides of the pot to clear it of all brown bits.
Add 1/2 cup of the onions, the celery, garlic, and the remaining seasoning mix.
Cook about 8 minutes, stirring occasionally, until the liquid evaporates and the vegetables begin to stick to the pot.
Add 1/2 cup stock and return to a full boil, about 2 minutes.
Add the browned flour, and stir until it is completely absorbed, no more of the brown flour is visible, and a paste forms.
Cook 2 minutes, scraping once, then stir in 1/2 cup stock and clear the bottom of the pot.
At this point, the vegetables should be a rich red-brown.
Stir in the tomatoes, the remaining onions, the mushrooms, and the remaining stock.
Return the chicken to the pot, cover, bring to a boil, and cook about 4 minutes.
Reduce the heat to low and simmer until the chicken and vegetables are tender, about 15 minutes.