This is my great gran Lilly’s favorite. Great for serving a large family. Serve it with your favorite vegetable,and hot rolls. You will be back for seconds on this dish. Enjoy!

6 Chicken legs or thighs( you can use boneless skinless chicken thighs also)

Salt

Pepper

Garlic powder

2 chicken bullion cubes dissolved in 2 cups hot water( you can do this step before your ready to start the chicken)

11/2 – 2 cups rice

Butter

1 1/2 quarts chicken broth

Blot chicken with paper towels to dry off moistue, ( any moisture will cause popping and splattering) season the chicken with salt pepper and garlic. Place in pre heated cast iron skillet with 4 Tablespoon butter Crisco. Brown till golden brown over medium heat. When chicken is browned remove from skillet. Remove from heat add rice and bouillon and chicken broth enough to cover the rice add chicken back nestle it down in the rice. Cover and cook till liquid is absorbed. Remove cover add enough chicken broth to cover the chicken. Cover and cook till broth is cooked down. Test the chicken at this point to make sure it’s completely cooked. Remove lid and continue till rice begins to get crispy on the bottom. Remove chicken set aside, and with a spatula turn rice. Serve with chicken on the side, and your favorite vegetable. (Add a tablespoon butter, salt and pepper to taste, just before serving Optional) Enjoy!