Preheat the oven to 425. Combine garlic and celery salt, paprika and red pepper, rub into chicken.
Place breasts in a shallow cassarole, skin side up, Bake 20 minutes.
Remove chicken, add rice, broth, pimentos and parsley stir well. arrange chicken over rice.
cover, reduce heat to 350 and continue naking 30 minutes longer or until rice and chicken are tender and liquid is absorbed. Arrange on serving platter and garnish with capers and olives.
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