Camp Chicken and Rice 3 pounds of chicken, cut into small pieces or equal amounts of legs & thighs 6 Tbsp extra virgin olive oil 1 onion, chopped 4 Tbsp chopped garlic salt and pepper to taste 1 tsp paprika 3 1/2 cups of chicken broth 1/2 cup dry white wine or beer in a pinch 2 cups white rice Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked here, too) heat the oil and saute the chicken until golden on all sides. Remove chicken and keep warm . Add the onion and garlic to the oil and saute until the onion is soft. Add the paprika, broth, wine, salt, and pepper and bring to a boil. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains. You may add liquid at anytime after next step to keep rice moist until chicken is tender and done. Bury the chicken in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes.