T's Favorite Chicken and Rice

Sunday was a wonderful, relaxing day here at Final Cookdown HQ. I suppose our relaxation carried straight on through into the work week, since Ramon we have been remiss in posting that day's recipe.

This is my mom's favorite (peep the title) chicken and rice recipe from her childhood, way back in the 1870s. It's simple and just as delicious today. After Ramon conned one of our football-watching guests into helping him learn the art of cutting up a whole chicken, we were ready to go.

• 1 frying chicken, skin removed and cut up into serving pieces
  
• 1½ cups rice
  
• 3 cups water
  
• 1 pkg. dry onion soup mix
  
• 1 stick margarine or enough Butter Buds and hot water to make ½ cup - used unsalted butter
  
• Salt and pepper to taste
  

Mix rice, soup mix, and water in a 9X13 inch baking pan. Season chicken with salt and pepper. Clip margarine over rice or pour Butter Buds all over the rice. Place chicken parts on rice. Cover with foil and bake at 375 for 1½ hours. Do not remove foil while baking.

This was delicious! I have to give Ramon props, because this dish tasted just as good as it does every time my grandpa makes it. The chicken turns out SO moist and finger-lickin' good. Proof? NO leftovers this time. The four of us watching the Cowboys go down in flames :( polished off the chicken. The rice was especially popular. It soaks up the onion flavor and the natural chicken flavor and cooks pretty perfectly.

I'd have to give this an A+ for simplicity and deliciousness. Would cook again. So long as someone else cuts up the chicken.