4 pieces chicken thighs
2 tbsp. butter
2/3 c. long grain rice
1/4 c. chopped onions
2 chicken bouillon cubes
1 1/3 c. water

In a medium skillet, brown chicken pieces in butter. Sprinkle lightly with salt and remove from skillet. Cook and stir rice in skillet drippings until grains are a light golden brown. Add onions, bouillon cubes and water. Bring to boil, stirring to dissolve bouillon cubes. Stir in 1/4 teaspoon salt. Turn into a 1 quart casserole. Top with chicken pieces. Cover to bake in 375 degree oven until chicken and rice are tender, about 50 minutes.