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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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Everyone enjoys the country-style combination of chicken, rice and mushrooms. Using chicken bouillon adds to this dish's wonderful flavor.Judith Anglen, Riverton, Wyoming Ingredients:
1/2 cup king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/2 teaspoon pepper |
10 bone-in chicken thighs (about 3-3/4 pounds) |
3 tablespoons canola oil |
1 cup uncooked long grain rice |
1/4 cup chopped onion |
2 garlic cloves, minced |
1 can (4 ounces) mushroom stems and pieces, undrained |
2 teaspoons chicken bouillon granules |
2 cups boiling water |
minced fresh parsley, optional |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken thighs, one at a time, and shake to coat. In a large skillet over medium heat, brown chicken in oil.
2. Place rice in an ungreased 13-in. x 9-in. baking dish. Sprinkle with onion and garlic; top with mushrooms. Dissolve bouillon in boiling water; pour over all. Place chicken on top.
3. Cover and bake at 350° for 1 hour or until a thermometer reads 180° and rice is tender. Sprinkle with parsley if desired. Yield: 5 servings.
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