"Julia Altshuler" > wrote in message
. ..
>I have 4 chicken thighs with bones and skin.
> I have a 14.5 ounce can of diced tomatoes.
> I have onions, carrots, garlic, and green pepper.
> I have Uncle Ben's converted rice.
> I have boxed chicken stock.
> I have a cupboard full of assorted herbs and spices.
>
>
> I'd like to make a baked chicken dish where I saute the vegetables, brown
> the chicken, add the stock, cover and bake, but it's been so long since
> I've done this (have I ever done this?) that I'd like help with the
> specifics.
>
>
> How much rice?

If you are cooking rice alone here are the proportions for Uncle Bens

1 cup rice
2 1/4 cups liquid

> How much stock?

see above

> How long on the top of the stove,

Brown the thighs after the thighs are well browned all the vegetables (do
not remove the thighs). stir to be sure the vegetables are on the bottom

When the vegetables are soft add the rice and tomatoes (juice and all) &
stock (2 1/2 cups) stir to deglaze the pan and place the thighs on the top.

Bring back to a boil cover & put in the oven & 350 degrees

how long in the oven?

should be done in 30 to 40 minites.

Check after 25 minutes to make sure there is still a little liquid in the
covered pan.


--
Old Scoundrel

(AKA Dimitri)