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Categories:Viewed: 50 - Published at: a year ago
Ingredients
- 1 1/4 cups brown rice uncooked
- 1 packet lipton onion soup mix
- 8 pieces chicken legs and thighs, preferably with skin
- 3 teaspoons herbs de provence divided
- 2 cups water
- pepper to taste
- salt to taste
Method
- Pre-heat the oven to 375 degrees.
- Pour the rice into a 9x13 glass pan.
- In a glass bowl (or Pyrex mixing cup) mix water and Lipton onion mix. Mix until the Lipton is dissolved. Once Lipton is dissolved, add 1 tsp Herbs de Provence and pepper as desired. Stir until well-mixed.
- Pour the liquid into the pan over the rice. Make sure the rice is evenly-distributed in the pan. (You can add a little more water if you think you need to. But remember, the chicken will have some juices that add to the mix, too.)
- Add salt, pepper, and Herbs de Provence to the chicken pieces. I usually use 4 legs and 4 thighs, but you can mix it up as you like and as it fits in the pan.
- Arrange the chicken pieces in pan, on top of rice.
- Cover pan TIGHTLY with aluminum foil. You want to make sure it's tight, because the rice will cook from the steam in the pan.
- Bake for 1 hour. (I usually check it after 50-55 minutes.)
- After 1 hour, check to make sure rice and chicken are done. Chicken should be 165 degrees and tender. If rice is not cooked, add more water, cover again, and keep cooking.
- When rice and chicken are cooked, remove foil cover, and cook for another 5-10 minutes-just enough to brown the chicken as desired.
