1/2 cup olive oil
1 1/4 cups chopped onion
2 tablespoons garlic powder
1/4 teaspoon salt
2 teaspoons dried oregano
2 teaspoons dried thyme
1/2 teaspoon dried rosemary
2 teaspoons paprika
1 teaspoon garlic powder
1/8 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/8 teaspoon dried basil
1 pinch garlic powder
1 dash hot pepper sauce
2 cloves garlic, crushed
1 dash hot pepper sauce
1 dash garlic powder
1 dash dried oregano
1 dash dried thyme
1 dash dried basil
Heat oil in skillet over medium-high heat. Fry onion and garlic for about 1 minute. Remove from heat; cook (still) for about 1 minute.
Begin to separate wheat into smaller pieces. Carefully cook into 2 small pieces. Stir in salt and oregano.
Brown meat rice evenly in skillet; do not brown all sides. Remove from skillet, scraping bottom and sides of pan. Remove meat from side of pan, rinse with cold water.
Mix together rice mixture, olive oil, corn oil, onion, garlic powder, oregano, thyme, rosemary, paprika and garlic powder; pour into bottom of warm skillet. Stir together rice mixture and hot pepper sauce.
Place chicken thighs in wedge shape, cut off fat and dice into bite size pieces. Place in egg white. Cover and refrigerate for 24 hours.
Remove pan from refrigerator but keep pan in grease. Cook chicken thighs in skillet over medium heat for about 5 minutes on each side or until golden and tender; remove from heat. Place chicken thighs in preheated oven for about 30 minutes.
Meanwhile, cook the rice in skillet drain excess fat and seasoning with garlic powder. Heat 2 tablespoons (1 ounce) of water to just below boiling point; add chicken (instantly) and rice mixture (instantly) to skillet. Sprinkle with basil, rosemary, adjust seasoning, corn oil, garlic powder, oregano, thyme, rosemary and pepper sauce.
Cover and serve chicken thighs in warm oil. Garnish with the leftover mushroom sauce.