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Meat
Easy
8 Servings
Allergens 
No Allergens specified
1 Hour, 45 Minutes
Diets
The only effort required in this recipe is caramelizing the onions! Do it in advance if you want to make it that much easier to prep dinner night-of!
1 tablespoon oil
6 onions, diced
8 pieces bone-in chicken
2 cups brown rice
4 cups water
1/2 teaspoon salt
1/2 teaspoon Pereg Pepper
Preheat oven to 400 degrees Fahrenheit.
Heat oil over medium-high heat in a frying pan (see note). Add the onions and cook, stirring every 30 seconds for about 15 minutes until the onions are dark and caramelized.
Spray a pan with nonstick spray. Add the rice to the pan. Mix in the salt, pepper, and half of the onions. Pour in the water. Place the chicken on top of the rice and top with remaining onions.
Cover the pan with foil. Cook for one hour, then uncover and cook for another 25 to 30 minutes.
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Hi! Did you use chicken breast or thighs? Bone in, skin on?
Hi, Molly used a whole chicken cut into 8ths.