picante oven barbecued chicken

1 2-1/2-3 pound broiler fryer chicken, cut up
1 large green pepper, cut into 3/4 inch squares
3/4 cup catsup
1/4 cup bottled salsa
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 tablespoon grated onion
1 teaspoon celery salt
1 teaspoon soy sauce

Place chicken and pepper in plastic bag. Combine remaining ingredients; mix well. Pour into bag and fasten securely. Refrigerate at least 4 hours or overnight, as desired, turning occasionally. Pour contents of bag into 12 x 8 inch baking dish. Bake at 350 degrees for 1 hour or until tender, occasionally spooning sauce over chicken. Serve with hot cooked rice, if desired. Makes four servings. From The Arlington Journal, May 8, 1985.

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