Paprika Chicken and Rice

• Gluten free

• Meat

  • 1 Chicken, large

• Produce

  • 5 cloves Garlic
  • 1 tsp Garlic powder
  • 1 Onion
  • 1 tsp Onion powder

• Pasta & Grains

  • 1 1/2 cups Converted rice, long-grain

• Baking & Spices

  • 2 tsp Paprika
  • 2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Liquids

  • 2 cups Water

Found on passthechallah.com

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 5 cloves garlic, minced
• 1 large cut-up chicken (with bones)
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons paprika
• 2 cups water (divided use)
• 1½ cups long-grain converted rice

Directions

• Heat oil in a 5 qt saucepan over medium-high heat. Fry the onion and garlic in oil until onions are soft and translucent, about 7-8 minutes.
• Season the chicken with salt, onion powder, garlic powder, and paprika. Put dark meat chicken in pot, skin side up. Add 1 cup of water to the pot. Turn down heat to medium-low. Cover and simmer for 1 hour.
• Add rice, white meat chicken, and 1 cup of water. Simmer until rice and white meat chicken are done, about 25 minutes. Enjoy!