“Mama, if you be quiet and stop talking, we can hear Santa’s sleigh bells.”
I was either talking too much for his taste, or he’s really excited about Santa Claus coming. I’d like to believe the latter rather than the former, but he also told me I was a “mean mommy” tonight, so who knows what’s going through his little mind today. Kids – you just gotta love them.
Since he refused to eat the dinner I made tonight, and The Husband isn’t home yet, I’ll have to talk to you guys about it. Seriously, you’re going to love me for finding this recipe. I love recipes with funny names, and Thighs Over Rice definitely is no exception. I used drumsticks though, so aptly renamed it Legs Over Rice. It takes literally 5 minutes to throw together, and after 40 minutes in the oven, you’re rewarded with juicy chicken with extra crispy skin over a bed of very moist rice. Not a company-is-coming dish, for sure, but perfect for those crazy weeknights when you need to get dinner on the table fast and easy, and want something that everyone will most likely like.
Thighs Over Rice
Recipe courtesy of All Recipes
2 cubes chicken bouillon
1 tablespoon water
1 cup uncooked white rice
1/4 cup butter
1 onion, chopped
2 cups water
6 chicken thighs
1 teaspoon Italian-style seasoning
Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon in 1 tablespoon water. In a medium bowl combine the rice, butter/margarine, onion and 2 cups water. Mix well and pour mixture into a 9×13 inch baking dish. Place thighs on top of rice mixture and season to taste. Bake in the preheated oven for 35 to 45 minutes (depends on the size of the thighs).