Pre-heat oven to 350. Arrange chicken leg quarters in a 13 x 9 baking dish, skin up. Cut the garlic and onion and arrange on top of the chicken pieces. Mix the rest of the ingredients in a measuring cup and pour over the chicken gently as not to rinse off the garlic and onions. Bake uncovered for about 1 1/2 hrs, basting 2-3 times with the sauce in the pan.
About 45 minutes before the chicken is done, start preparing the rice. Cut the green pepper, onion and garlic and add to a large saucepan with a few tablespoons of olive oil and sprinkle with salt and pepper. Saute the vegetables until tender and onions are a little golden, about 5-10 min on medium heat. In the same pan, prepare the rice with the vegetables as instructed on the package decreasing the oil to about 1/2 since you added some to the vegetables. Cook rice according to package.
To serve, put rice on plate and put chicken on top, add a little of the pan sauce.
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|Serving Size: 1 Serving (396g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 96 (16%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 62.4mg||19 %|
|Sodium 1549.8mg||53 %|
|Potassium 320.6mg||8 %|
|Total Carbohydrate 96.5g||28 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 95.5g|
|Protein 27g||39 %|
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Calories per serving: 598
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