Chicken and rice in the oven

10-20 chicken legs or thighs

3 cups italian rice

1. Put chicken in a pot and add water until chicken is covered. Add salt. Boil chicken for half an hour.
2. Put rice in the pan, and add the chicken and 3 cups of the chicken broth created from boiling the chicken for every cup of rice used. Add some butter and chicken base to the rice as well.
3. Bake at 380 degrees for 45 minutes or until all the water is gone and chicken has some colour.