This is a classic, comforting home style recipe adapted to be baked with the power of the sun!
Depending on how much you like dill, you can increase or decrease the amount.
You can also choose to increase the recipe, and cook your noodles or rice on the stove.
We hope you enjoy as much as we did!
Prep Time: 20 minutes
Bake Time: 1 hour (will vary)
Total Time: 1 hour and 20 minutes
1 package of chicken thighs (approximately 4)
1 can of condensed cream of mushroom soup (undiluted)
1 heaping tablespoon of onion soup mix (about half an envelope)
1/2 cup of button mushrooms (optional)
1/2 cup of sour cream
2 tablespoons of dill (or as little/much as you prefer)
Paprika for sprinkling
1/2 cup of rice
1 cup of water
Unpack chicken thighs and rinse under cold water. Pat dry with paper towel and place into a large bowl.
Empty the can of mushroom soup into a medium bowl along with heaping tablespoon of onion soup mix, button mushrooms, sour cream and chopped up dill. Combine thoroughly and pour mixture over chicken.
Divide the chicken thighs in sauce between 2 non-stick cooking pans. Sprinkle a generous about of paprika over the chicken.
Cover with tinfoil and set aside.
Combine the rice and water in the other non-stick cooking pans a leave uncovered.
Place all three pans into the cooker, the rice should be the last pan in as it will take less time to cook.
Bake for 30 minutes, then check the rice. It should only take 30-40 minutes.
Once the rice is finished, remove from the cooker and allow the chicken to continue cooking.
After an hour, using the GoSun thermometer, check that the internal temperature of the chicken is 165° Fahrenheit (75° Celsius), if not continue baking until the safe internal temperature is reached. Remove from cooker and let rest.
Split rice between two bowls and top each with one pan full of dill chicken mixture. Enjoy!