Updated November 28, 2018
From the kitchen at Spicewood
8 - Whole Chicken Thighs
(Breasts if you prefer)
3 - Cups water
1/2 Cup Butter
2 - Old El Paso Cheesy Mexican
use "Old El Paso" Cheesy Mexican Rice because
it's quick and cheap and it works perfect
You can use whatever you want or
develop your own from scratch, but that will
obviously alter the taste of this recipe.
Place the chicken in
a 9 x 13 casserole dish, it should cover most of
bottom surface of the dish.
Cut up the butter and place evenly throughout
the dish. (doesn't have to be real precise)
Spread the rice and seasoning evenly over top of
(ensure that after you pour in the water, all of
the seasoning is pushed down below the water
Cover and Bake approximately 45 minutes @ 400
Uncover and bake an additional 15 to 20 min @
400. Remove and let sit for about 15 min.
you can layer cheddar cheese over top before
you place the dish back in the oven to finish
baking uncovered, but watch the cheese to ensure
it doesn't burn.