Directions
- 1Season chicken leg quarters all over both sides with garlic powder, black pepper, smoked paprika, and Flavor Time Southern seasoning.
- 2Lay the seasoned chicken leg quarters in a hot skillet with a little oil.
- 3Brown the chicken for about four minutes on each side; do not cook them all the way through.
- 4Remove most of the oil from the skillet, but leave all the crumbs at the bottom.
- 5Add one large chopped onion, four ribs of celery, one bell pepper, and one large jalapeño pepper to the skillet.
- 6Add about a tablespoon of Worcestershire sauce, half a tablespoon of black pepper, oregano, and Flavor Time to the vegetables.
- 7Once the vegetables start to soften, add eight cloves of fresh minced garlic.
- 8Add about a tablespoon of chicken better than bouillon, one 10.5 ounce can of golden mushroom soup, and one packet of Lipton onion soup mix.
- 9Add 8 ounces of fresh sliced baby bellas and cook for a couple of minutes.
- 10Add two cups of long grain white rice and 32 ounces of chicken broth.
- 11Stir everything together really well.
- 12Pour all the mixture into your favorite self-cleaning oven safe dish.
- 13Place all the leg quarters on top of the mixture.
- 14Cover tightly with foil and place into a 350 degree oven.
- 15Bake for an hour and a half.
Ingredients
- chicken leg quarters
- garlic powder
- black pepper
- smoked paprika
- Flavor Time Southern seasoning
- oil
- 1 large onion chopped
- 4 ribs of celery
- 1 bell pepper
- 1 large jalapeño pepper
- 1 tbsp Worcestershire sauce
- 0.5 tbsp black pepper
- oregano
- Flavor Time
- 8 cloves fresh minced garlic
- 1 tbsp chicken better than bouillon
- 1 10.5 oz can golden mushroom soup
- 1 packet Lipton onion soup mix
- 8 oz fresh sliced baby bellas
- 2 cups long grain white rice
- 32 oz chicken broth
Equipment
skilletoven safe dishfoil
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