Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Chicken; cut up, skinned |
| 1½ teaspoon | Dried thyme leaves |
| 1 teaspoon | Paprika |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 2 tablespoons | Vegetable oil |
| 1 pounds | Yellow onions; halved,sliced |
| 2 tablespoons | Minced fresh gingerroot |
| 4 larges | Cloves garlic; minced |
| ¾ pounds | Shiitake mushrooms; or regular mushrooms stemmed, halved, quartered if big |
| 1 \N | Yellow pepper; diced |
| 3 cups | Chicken broth |
| 1½ cup | Jasmine rice |
| 651 xes | Calories |
| 46 xes | G protein |
| 76 xes | G carbohydrate |
| 17 xes | G fat |
| 101 xes | My cholesterol |
| 1213 xes | Mg sodium |
NUTRITIONAL INFORMATION/SERV
1. Place chicken in bowl. In cup, mix thyme, paprika, ½ t salt and ¼ t pepper; sprinkle over chicken. Turn to coat.
2. In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippings in pan, add onions; saute 1 minute. Add remaining ingredients and remaining salt and pepper. Mix; top with chicken. Cover; bake 35 to 40 minutes or until chicken and rice are cooked.
From: McCalls September 1993 Happy Charring ~-- EZPoint V2⅕ * Origin: "LaRK's" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 08-04-93 (17:07) Number: 60102 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING