Poor Man's Chicken & Rice

90 mins
Serves 1
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Directions

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