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Meat
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
No Diets specified
Submitted by Rosalyn Landsman Lali and her sister Suzie have been my great friends since their arrival from Israel in the late 1950s. Their mother and my father were childhood friends in Kalushin, Poland and were separated during the Holocaust. We all enjoy cooking. Through the years, we have exchanged countless recipes and menu ideas. We all love a recipe which Lali created. It has even become a favorite of our adult children who enjoy making it for their families and friends. We hope you enjoy Lali’s Chicken.
3 and 1/2 – 4 pound chicken, cut up in 1/8s (sometimes, if the breasts are large, I cut them in 1/2.)
1 cup long grain rice (I use Uncle Ben’s Original Long Grain Rice)
1 pack onion soup mix (I find Goodman’s Onion Soup & Dip Mix works best)
1/2 – 1 cup frozen petite green peas
2 cups water
Preheat oven to 350 degrees F.
Spread out rice in a 9×13 baking dish.
Arrange chicken skin-side up in baking dish on top of rice.
Sprinkle the entire pack of onion soup mix over chicken.
Carefully pour 2 cups of water in baking dish, avoiding pouring directly over the chicken.
Cover tightly with foil and bake for 1 hour.
After the hour, uncover the chicken add the petite green peas and continue baking uncovered for 10 minutes or until the chicken gets toasty.
Wait 5 minutes before serving. Enjoy!
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