Baked Chicken and Salas Rice


2 T. veg. oil
3 1/2 lbs. chicken thighs and legs
1 T. chili powder
1 1/2 tsp. smoked paprika
1 1/2 tsp. garlic salt
1 tsp. cumin
1 small onion, chopped
2 C. chicken broth
1 C. uncooked long grain rice
1 C. salsa, mild or medium


Heat the oil in a skillet over medium high heat. Combine the seasonings and rub over all the chicken pieces. Fry, skin side down, just long enough to get a good golden color, about 2-3 minutes, then flip and fry a minute or two longer. Remove the chicken to a plate. Add the onion and broth to the skillet and bring up to a boil, remove from the heat. Spray a 9x13 casserole dish with cooking spray and spread the rice in the bottom, topping with the salsa. Pour the onion and broth mixture over the rice and stir to combine. Arrange the chicken on top and cover with tinfoil. Bake in a 350 degree oven for 45 minutes. Uncover and bake for 15 more minutes making sure the internal temp. of the chicken reads 165 degrees. 


Recipe From Janet's Appalachian Kitchen 

Baked Chicken and Salas Rice Baked Chicken and Salas Rice Reviewed by cooking on May 02, 2022 Rating: 5
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