Cut off the chicken wing tips and discard. Cut the chicken wings in half at the joint. Heat 1 1/2 cups picante sauce, marmalade and mustard in a 2-quart saucepan over medium heat to a boil.

baking dish. Sprinkle both sides of chicken with garlic salt and pepper; place over rice. In a large bowl, combine broth, picante sauce, tomato sauce, onion and green pepper; pour over the chicken.