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Preheat your oven to 350°F. Place the 6 chicken leg quarters in a pan. Season them all over both sides with garlic powder, black pepper, smoked paprika, and Pepper Belly Pete Flavor-Time Southern Seasoning.

Heat a large, hot skillet with about 2 tablespoons of cooking oil. Place the seasoned chicken leg quarters into the skillet, browning them for about 4 minutes on each side. The goal is not to cook them all the way through, just to brown them.

Once the chicken is browned, remove the chicken from the skillet. Remove most of the oil from the skillet, but leave all the crumbs in the bottom. Add the chopped 1 large onion, 4 ribs of chopped celery, 1 chopped green bell pepper, and 1 large chopped jalapeño pepper to the skillet.

Add about 1 tablespoon of Pepperbelly Pete Flavor-Time WorshyourSister Sauce to the vegetables.

Add 1/2 tablespoon of black pepper, oregano (as needed, to taste), and Pepper Belly Pete Flavor-Time Southern Seasoning (as needed, to taste) to the vegetables. Stir to combine.

Once the vegetables have softened up (about 5-7 minutes), add 8 cloves of fresh minced garlic and about 1 tablespoon of Chicken Better Than Bouillon (Roasted Chicken Base). Stir to combine.

Add 1 10.5 ounce can of Campbell's Condensed Golden Mushroom Soup and 1 packet of Lipton Onion Soup Mix to the mixture. Stir to combine.

Add 8 ounces of fresh sliced baby bella mushrooms. After those have cooked for a couple of minutes, add 2 cups of long grain white rice.

Pour in 32 fluid ounces of chicken broth. Stir everything together really well.

Pour all the mixture into a self-cleaning oven-safe dish (a disposable aluminum pan works well). Place all the browned chicken leg quarters on top of the rice mixture.

Cover the dish tightly with aluminum foil and place it into the preheated 350°F oven.

Bake for 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender. Carefully remove from the oven.

Serve the chicken leg quarters over the cooked rice and vegetable mixture.


Preheat your oven to 350°F. Place the 6 chicken leg quarters in a pan. Season them all over both sides with garlic powder, black pepper, smoked paprika, and Pepper Belly Pete Flavor-Time Southern Seasoning.

Heat a large, hot skillet with about 2 tablespoons of cooking oil. Place the seasoned chicken leg quarters into the skillet, browning them for about 4 minutes on each side. The goal is not to cook them all the way through, just to brown them.

Once the chicken is browned, remove the chicken from the skillet. Remove most of the oil from the skillet, but leave all the crumbs in the bottom. Add the chopped 1 large onion, 4 ribs of chopped celery, 1 chopped green bell pepper, and 1 large chopped jalapeño pepper to the skillet.

Add about 1 tablespoon of Pepperbelly Pete Flavor-Time WorshyourSister Sauce to the vegetables.

Add 1/2 tablespoon of black pepper, oregano (as needed, to taste), and Pepper Belly Pete Flavor-Time Southern Seasoning (as needed, to taste) to the vegetables. Stir to combine.

Once the vegetables have softened up (about 5-7 minutes), add 8 cloves of fresh minced garlic and about 1 tablespoon of Chicken Better Than Bouillon (Roasted Chicken Base). Stir to combine.

Add 1 10.5 ounce can of Campbell's Condensed Golden Mushroom Soup and 1 packet of Lipton Onion Soup Mix to the mixture. Stir to combine.

Add 8 ounces of fresh sliced baby bella mushrooms. After those have cooked for a couple of minutes, add 2 cups of long grain white rice.

Pour in 32 fluid ounces of chicken broth. Stir everything together really well.

Pour all the mixture into a self-cleaning oven-safe dish (a disposable aluminum pan works well). Place all the browned chicken leg quarters on top of the rice mixture.

Cover the dish tightly with aluminum foil and place it into the preheated 350°F oven.

Bake for 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender. Carefully remove from the oven.

Serve the chicken leg quarters over the cooked rice and vegetable mixture.
