Greg's Chicken and Rice Bake

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Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

Score chicken drumsticks and place in shallow bowl or Ziploc bag.

Step 3

Mix agave, Worcester sauce, soy sauce, rice vinegar, sesame oil, garlic powder, onion powder, chili powder, and black pepper in a bowl or cup. Then pour over the chicken and allow to marinate at least 30 minutes.

Step 4

While chicken is marinating measure out basmati rice into 9x13 pyrex pan. Add chopped mushrooms and quartered artichoke hearts.

Step 5

When ready to cook set chicken aside and drain off remaining marinade into a measuring cup. Check the amount and subtract from 2 cups.

Step 6

Pour marinade and V8 into a small sauce pot. Add enough chicken stock to bring the total liquid up to 3 1/3 cups. Bring to a simmer and remove from heat.

Step 7

Heat olive oil in a pan on high heat and sear the outside of the drumsticks. About 30 seconds per side. When cooked lay the drumsticks on top of the rice, mushrooms, and artichokes.

Step 8

Pour sauce into the pan and cover is all with foil. Bake in the oven 40-45 minutes or until the rice is fully cooked.