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 Ready To Eat! |
 Chicken (with leeks) ready for the oven |
 Done! Rice & Corn added |
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Truly a comfort food....easy, all in one meal. Buttery & Delicious
Ingredientes
- 6 chicken thighs clean and remove skin and excess fat, pat dry
- Season the thighs with salt, garlic powder, onion powder & pepper
- Sprinkle thighs with parsley flakes
- 1 cup uncooked rice
- 1 stick butter
- 1 small can corn, drain
Direcciones
- Pre-heat oven to 400 degrees.
- Prepare and season chicken and place in a large pan. I prefer a dark metal pan because the chicken crisps better.
- Cut up 3/4 of the stick of butter and place pats on chicken pieces.
- Bake in oven for 40-45 minutes if boneless. 55 to 60 min. if bone-in.
- Prepare rice according to direction and set aside.
- Turn chicken over just once in roasting process. Baste a couple of times. When chicken is 10 min from being done, remove to a separate plate.
- Put cooked rice in the chicken pan with the remaining butter and mix well with drippings. Make sure all the brown-bits are scraped into rice.
- Add corn and mix.
- Place chicken back in pan mixing rice all around the chicken. Cook final 10 minutes.
- Serve with a salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 208g | |
| Recipe makes 3 servings | |
| Calories 588 | |
| Calories from Fat 284 | 48% |
| Total Fat 32.35g | 40% |
| Saturated Fat 19.78g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 623mg | 26% |
| Potassium 242mg | 7% |
| Total Carbs 68.2g | 18% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.25g | 2% |
| Protein 9.02g | 14% |
