Italian Chicken Thighs & Rice

By: Shayna Mehner 

Prineville, Oregon

On a family vacation, we got snowed in and my cousin made this for us. I believe she told me the recipe originated with her mother, Cheyenne. Either way, it was absolutely delicious and mouth watering. I usually don't like chicken on the bone, but this is a HUGE exception :)

Ingredients:

6 chicken thighs
1 bottle italian dressing
2 cups La Choy soy sauce
3 cups white rice

Directions:

Preheat over to 375*. In a glass baking dish, place the chicken thighs in two rows of three. Pour all of the soy souce and italian dressing into the pan. They should cover the thighs up to about halfway. If not, add a bit of each until it does. Bake for about 30 minutes or until chicken is crispy on top.While you are waiting, steam the rice. Two cups of water for each cup of rice. Once the water is boiling, add the rice. Cover, reduce heat to low-medium, and cook for 20 minutes. It is important that you don't remove the lid until 20 minutes has gone by. Serve the chicken over the rice. I bet it's a hit!!!