Be the first to Prep Time: 10 minutes
Cook Time: 1 hours,
Ingredients:
- 2 cups raw white rice
- 1 medium onion, diced
- 2 Tablespoons butter, melted
- 4 chicken leg quarters (thigh and leg connected)
- 5 cups chicken broth
- 2 Tablespoons fennel seed
- Kosher salt and fresh-ground pepper
- 1/4 cup grated Parmesan cheese
- Chopped parsley for garnish, optional
Preparation:
Preheat oven to 300 F.Combine rice, onion, and butter in a covered roaster or casserole large enough to hold the chicken. Place chicken on top of rice mixture. Sprinkle with fennel seeds, salt, and pepper. Top with Parmesan cheese.
Cover and bake for 1 hour until chicken is done (170 F. internal temperature) and rice is cooked through. Sprinkle with chopped parsley to serve.
Yield: 4 servings
