1 medium chicken
1 large onion, diced
1 cup uncooked white rice
1 (12 ounce) can garbanzo beans, drained
1 (10.75 ounce) can condensed chicken broth
1 1/2 cups water
1 1/2 cups uncooked instant rice
1 tablespoon dried minced onion
1 tablespoon crushed red pepper flakes
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes
1 teaspoon chopped fresh parsley
1 cup dry white wine
Preheat oven to 350 degrees F (175 degrees C).
Place chicken and onion in large plastic bag; seal and squeeze liquid with fingers. Mix all ingredients together in large bowl. Place chicken mixture in a 9x13 inch baking dish. Bake uncovered in preheated oven 10 minutes, until chicken is opaque and juices run clear. Turn chicken over, and cook 4 minutes more, or until chicken is cooked through and good tenderness.
Transfer chicken mixture to large saucepan; cover, and cook over medium heat until boiling. Reduce heat to low; cover, and simmer 4 minutes. Stir in garbanzo and chicken broth slowly. Heat to boiling and cook 10 minutes more.
Stir in white wine and reserved chicken broth; bring to a boil, stirring until slightly thickened. Pour mixture over chicken and rice in baking dish. Cover, and bake uncovered 30 minutes.