I got this from my Czech Grandmother and it can be both fast, easy and low fat. This is a great main dish & you can even make most of it the day before, minus the rice part. Or it would make a good side dish for a BBQ. For your party, I'd use one whole chicken breast per person.
Spicy Chicken & Rice Dish:
Chicken - One whole chicken, or any combination of parts that you prefer as long as the total quantity is about the same.(4-6 pieces of leg, 4 breasts, etc.)
Vegetables - About 2-3 cups of your choice. I prefer carrots and broccoli in bite sized pieces.
Spices - 1/2 to 1 tsp pickling spices in a tea egg.
Rice - 2 cups
Water - 6 cups
Put the chicken in a 5 quart or larger pot along with 6 cups of water and heat to boiling.
Place the pickling spices in a 1 oz. or larger tea egg (They will expand). If you don't have a tea egg, you can just wrap them in a scrap of white fabric & tie it with string like my Grandma did. (The French call this "Bouquet Garni", or some high-toned version of that).
Cover, boil/simmer 1/2 hr or more. I've gone as long as 2 hours 'till the meat falls off the bones.
Remove the chicken & the spices to a plate from the pot. Remove the chicken skin & bones & discard them. For a "pot luck", I'd cut the chicken into bite sized pieces. Return the chicken bits to the pot.
Turn the heat up to high. When it resumes boiling, add the 2 cups of rice & vegetables of choice. If you like the veggies crispy, just put them in for the last 7 minutes or so of cooking time.
Recover & simmer at VERY LOW heat for 22-24 minutes until the liquid is absorbed. This time works well at sea-level. To avoid burning the rice, you need to watch it closely after the 22 minute mark. Just turn the heat off after 24 minutes & the last bit of water should be absorbed by the time you get to the pot luck venue.
Notes:
If it's going to take more that 1/2 hour to get to the pot luck venue, I'd do the final steps there (add the rice & veggies). This will assure that the rice is nice & fluffy. It won't be terrible if you don't do this, just better if you do.
1. If you're concerned about fat content, you can remove the chicken skin & fat before cooking.
Another way to reduce fat it is to cook the chicken a day ahead and put the pot in the 'fridge for a day. Then just peel the fat off the surface before reheating, adding the rice, etc.
2. If you prefer dishes that are less spicy, just take the spices out after the first half-hour.
3. This recipe is great for when you don't feel like cooking every day so, after the first day, you can just put some in a frying pan (teflon is best) with butter & a little olive oil & fry 'til the bottom rice is crispy & light brown. Then flip it once & crisp the other side.
4. The pickling spices also work well for beef stew, though I'd just brown the meat & add the rice right away 'cause I like the meat to retain most of it's juices. I sometimes also use them to parboil ribs before putting them on the grill, and for cooking corned beef.
Good luck with the party! 
