Recipe Collection |  Share a Recipe 

Submitted by: Diane Himpelmann from Ringwood, IL
Originally shared on the web 10/23/2019

3-lb. frying chicken, cut up, or 4 chicken breasts
Optional: all-purpose flour
1/2 c. butter
3/4 c. onion, chopped
3 c. water
4 cubes chicken bouillon
1-1/2 c. long-cooking rice, uncooked

Coat chicken pieces with flour, if skinless. Melt butter in a large skillet over medium heat; cook chicken until golden on all sides. Remove chicken to a plate, reserving drippings in skillet. Brown onion in drippings; stir in water and bouillon cubes. Bring to a boil; stir until bouillon is dissolved and remove from heat. Sprinkle uncooked rice in a greased 13"x9" baking pan; arrange chicken pieces on top. Spoon onion mixture over chicken. Cover with aluminum foil. Bake at 350 degrees for 2 hours, or until chicken and rice are tender. Serves 4 to 6.