Chicken and Rice

Preheat oven to 375 degrees. Place oil and butter into a large jellyroll pan. Place in oven for about 3-5 minutes to heat. Watch that it doesn’t burn.

Salt and pepper the chicken pieces and dredge them in the flour. Place in pan, skin side down, in the hot oil/butter. Bake for 25 minutes.

Remove pan from oven and place partially cooked chicken on a plate. Into the drippings that are still in the pan, pour the 2 cups of uncooked rice, and 4 cups chicken broth. Stir. (this will be very soupy- don’t worry!) Put the chicken pieces, skin side UP this time, in the pan on top of the rice and broth. Carefully place back in oven for 40 more minutes. Remove from oven and sprinkle the whole top with chopped fresh parsley or parsley flakes.

I serve this with a fruit salad and rolls.

*Note: you can use half chicken broth and half water, if you want.