2 tablespoons olive oil
1 chicken
1 cup cooked rice
1 (10 ounce) can tomato puree
2 teaspoons garlic powder
2 teaspoons dried basil
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
1 teaspoon dried basil
3 slices fresh broccoli florets
1/2 cup chopped onion
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon ginger root
2 teaspoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon grated lemon zest
2 teaspoons bouillon granules
1/2 teaspoon salt
1 teaspoon dried crushed red pepper flakes
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
1/4 teaspoon cayenne pepper
1 cup butter
1/2 cup packed heavy cream
2 tablespoons balsamic vinegar
In a large bowl, combine oil, chicken, rice, tomato puree, garlic powder, basil, oregano, crushed red pepper, basil, oregano, parsley, ginger, Worcestershire sauce, Worcestershire sauce and lemon zest. Mix thoroughly.
Spread mixture on the bottom of a large, deep skillet. Top with chicken flesh, broccoli and onion. Lay chicken meat side up in the pan.
Bake uncovered in a 350 degree F. oven for 45 minutes. Remove from oven and slice into pieces.
Meanwhile, heat a large skillet over medium-high heat. Cook chicken pieces in skillet for 2 to 3 minutes on each side, and brown on both sides. Remove bird pieces, discarding any grease that rises to the surface of the chicken pieces. Season with red pepper flakes, cayenne pepper, Worcestershire sauce, Worcestershire sauce and cayenne pepper.
When chicken is golden brown and juices run clear, place chicken pieces on a plate and brush with garlic butter. Place broccoli and bell pepper pieces onto the bottom of each dish. Sprinkle chicken and broccoli pieces with chicken cream cheese. Spoon sauce over all. Top with chicken and broccoli pieces.
Bake until chicken thighs are tender, about 30 minutes. Reduce heat to 350 degrees F (175 degrees C) for bird parts; microwave 1 minute. Sprinkle chicken with garlic butter, pepper and balsamic vinegar. Cook over medium heat for 3 minutes. Remove chicken from oven and spoon sauce over drum-style pan to give each drum drum an appearance while cooking.