Chicken & Rice

1Salinate - Salinate the chicken, ideally the day before. (I use bullion with a clove of garlic and a Tbs. of Avocado oil for my Salination marinade)

2Chicken - Preheat the oven to 350 degrees. Pat the chicken dry and dust with pepper (½ tsp.). - Cook for about 10-15min.

3Rice (3 cups) - Boil bouillon in 4 cups of water. - In an oven-safe dish (Pyrex or Dutch oven, >4qt.), add cream of chicken (1 can), spices, and 2 cups of water. whisk. - Add bouillon and whisk again. - Sprinkle 3 cups of rice (3 cups) evenly over the mixture. (Keep away from the sides, rice (3 cups) tends to creep up during cooking)

4Finish - Add chicken evenly spaced (place in mixture on top of rice (3 cups), carefully). - Put in oven, uncovered, for about 45 min. @ 425°F. (The dish should be bubbling in the middle, and rice (3 cups) should be fully visible.)