Wednesday, July 6, 2011

Chicken Legs and Thighs

Submitted by Eva G.

This comes off the back of a minute rice box:

Cut the leg into two pieces for 4-6 pieces of chicken
Brown well in a heavy skillet in some vegetable oil
Remove from pan
Dice one onion and brown in the chicken fat and oil
Dilute one can of cream of chicken soup with an equal portion of water
Add the soup to the skillet
Add a handful of chopped parsley, gound pepper if desired
Add two cups of minute rice
Stir
Place the chicken on top, cover skillet (or move the rice mixture to a casserole dish and then top with the chicken)
Put in the oven at 350 for 30-40 minutes, until chicken is done.

I don't add any salt to this recipe since the canned soup is salty enough for me.

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