Smothered chicken and rice

 

Ingredients

• 4 skin-on, bone-in chicken thighs or Chicken Legs
• ½ teaspoon of mustard powder
• ½ teaspoon paprika
• ½ teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil, divided
• ½ cup finely chopped yellow onion
• 2 garlic cloves, minced
• Non stick cooking spray
• 1 can cream of mushroom soup
• 1 can condensed cream of chicken soup
• 2 cups of sliced mushrooms optional 
• 1 sliced red pepper 
• 1 cup long grain rice 
• Salt and pepper to taste
• 2 tablespoons dry parsley
• 1 Tablespoon of flour 

Instructions

1. Season the chicken thighs or Legs I love the legs with this recipe 
2. Season the chicken with mustard powder, paprika, onion powder, garlic powder salt, and pepper on both sides. Preheat the oven to 350 F.
3. Cook the rice in the on the stovetop according to package instructions. You can wait and cook the rice once the chicken is inside the oven.
4. When I make my rice I use 1 cup of rice and 2 cups of water and bring it to a boil and reduce for 20 minutes . Set a timer and do not open the lid on the rice.
5. Heat one tablespoon of olive oil in a medium-sized skillet and brown the chicken thighs, or legs skin side down first, for 4 minutes. Brown for 4 minutes on the other side. Transfer to a plate. Add the remaining olive oil to the skillet and saute the chopped onion and garlic  and red pepper for 3 minutes.
6. Spray the bottom of a 9 x 13-inch casserole dish with cooking spray .
7. Place the chicken thighs or legs on top inside the dish . 
8. In a large bowl, mix the sauteed onion and garlic, peppers cream of mushroom soup, condensed cream of chicken soup, sliced mushrooms, salt, and pepper to taste. Pour this mixture over the chicken. Sprinkle parsley on top and bake, add a tablespoon of flour and mix well 
9. Baked covered for 45 minutes. Uncover and bake for 20 minutes more.