Poor Man's Chicken & Rice
Poor Man's Chicken & Rice
Ingredients
For the Rice and Vegetable Mixture
- 1 onion, large, chopped
- 4 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, large, chopped
- 1 tablespoon Pepperbelly Pete Flavor-Time WorshyourSister Sauce
- 1/2 tablespoon black pepper
- 1/2 teaspoon oregano, as needed, to taste
- 1 teaspoon Pepper Belly Pete Flavor-Time Southern Seasoning, as needed, to taste
- 8 cloves garlic, fresh, minced
- 1 tablespoon Chicken Better Than Bouillon, Roasted Chicken Base
- 1 can Campbell's Condensed Golden Mushroom Soup, 10.5 ounce
- 1 packet Lipton Onion Soup Mix, Recipe Secrets Onion Soup & Dip Mix
- 8 ounces baby bella mushrooms, fresh, sliced
- 2 cups long grain white rice
- 32 fluid ounces chicken broth
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 8 min
- 3
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.
⏱️ 5 min
- 4
Add about 1 tablespoon of Pepperbelly Pete Flavor-Time WorshyourSister Sauce to the vegetables.
⏱️ 1 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 7 min
- 7
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.
⏱️ 2 min
- 8
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.
⏱️ 4 min
- 9
Pour in 32 fluid ounces of chicken broth. Stir everything together really well.
⏱️ 2 min
- 10
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.
⏱️ 3 min
- 11
Cover the dish tightly with aluminum foil and place it into the preheated 350°F oven.
⏱️ 1 min•🌡️ 350
- 12
Bake for 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender. Carefully remove from the oven.
⏱️ 90 min
- 13
Serve the chicken leg quarters over the cooked rice and vegetable mixture.
Kitchen Tools
Nutrition Facts (per serving)
Poor Man's Chicken & Rice
For the Rice and Vegetable Mixture
- 1 onion, large, chopped
- 4 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, large, chopped
- 1 tablespoon Pepperbelly Pete Flavor-Time WorshyourSister Sauce
- 1/2 tablespoon black pepper
- 1/2 teaspoon oregano, as needed, to taste
- 1 teaspoon Pepper Belly Pete Flavor-Time Southern Seasoning, as needed, to taste
- 8 cloves garlic, fresh, minced
- 1 tablespoon Chicken Better Than Bouillon, Roasted Chicken Base
- 1 can Campbell's Condensed Golden Mushroom Soup, 10.5 ounce
- 1 packet Lipton Onion Soup Mix, Recipe Secrets Onion Soup & Dip Mix
- 8 ounces baby bella mushrooms, fresh, sliced
- 2 cups long grain white rice
- 32 fluid ounces chicken broth
Instructions
- 1
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.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 8 min - 3
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.
⏱️ 5 min - 4
Add about 1 tablespoon of Pepperbelly Pete Flavor-Time WorshyourSister Sauce to the vegetables.
⏱️ 1 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 7 min - 7
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.
⏱️ 2 min - 8
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.
⏱️ 4 min - 9
Pour in 32 fluid ounces of chicken broth. Stir everything together really well.
⏱️ 2 min - 10
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.
⏱️ 3 min - 11
Cover the dish tightly with aluminum foil and place it into the preheated 350°F oven.
⏱️ 1 min•🌡️ 350 - 12
Bake for 1 hour and 30 minutes, or until the chicken is cooked through and the rice is tender. Carefully remove from the oven.
⏱️ 90 min - 13
Serve the chicken leg quarters over the cooked rice and vegetable mixture.