2 chicken quarters
3 tbsp olive oil
2 onions, sliced
salt and pepper to taste
1 1/2 cups white rice
lemon wedges for garnish
Heat up olive oil in a large skillet with a lid on medium high. Cut up and add onions to pan with some salt and pepper. Cook until soft and translucent.
Prepare chicken by removing skin if desired. Preboil 3 cups of water or broth in a separate pot.
Add rice to onions and stir until rice is coated with oil. Add chicken to rice and pour in the boiling water. Turn down heat to medium low and cover. Cook for at least 20 minutes until water is absorbed and chicken is cooked.
Garnish with parsley and lemon wedges.