It's time for another episode of "Kiss The Cook," brought to you by Down Home Meats, and this time, I'm doing one of my favorite quick, easy, and CHEAP meals!

This is a recipe that I came up with a few years ago when my daughter was living with me and I was on a very tight budget. It's called 'One Skillet Wonder,' and you can let your imagination run wild my tweaking the recipe here and there. Just use the general technique, and go crazy! I hope you like it.

One Skillet Wonder

This recipe is PER PERSON. Increase the recipe depending on how many you are serving. In order to make this recipe YOU MUST HAVE AN OVEN SAFE SKILLET. Cast iron works great!

1 Chicken leg quarter
¼ cup rice
½ cup + 2 tbls chicken broth
½ can beans – drained and rinsed
2 oz Down Home Brand Smoked Sausage
Salt, pepper, and seasoning to taste

Trim the leg quarter(s) of excess skin. Put your oven safe skillet on medium low to medium heat. Place the excess skin in the skillet with a little bit of oil to coat the bottom of the pan. Once some of the fat has rendered out of the skin, season the chicken with salt and pepper on both sides, and place it in the skillet SKIN SIDE DOWN. Leave it alone for 10-15 minutes while the skin browns and gets crispy.

Once the chicken is browned, remove it from the pan and place it on a plate SKIN SIDE UP to protect the crispy. Set aside.

Drain out most of the fat from the pan and remove any chicken skin that is left. Put in the sausage, chicken broth, rice, and beans. Stir. Taste for saltiness, then add whatever seasonings, herbs, or any other flavors you want. I suggest some Old Bay…because it’s tasty. Stir again. Then place the back in the pan, SKIN SIDE UP, where it is sitting above the liquid. Put the skillet in a 425° oven, uncovered, for about 25-30 minutes or until the chicken and the rice is cooked thru.

Remove the chicken from the pan and let it rest while you stir the rice mixture in the pan to incorporate.

Serve it up!

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