Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | All-purpose flour |
| 1 teaspoon | Salt |
| ½ teaspoon | Pepper |
| 10 | Chicken thighs -- about 3 |
| Lbs | |
| 3 tablespoons | Cooking oil |
| 1 cup | Long grain rice -- uncooked |
| ¼ cup | Chopped onion |
| 2 | Garlic cloves -- minced |
| 1 can | Mushroom stems & pieces -- |
| Undrained | |
| 2 | Chicken bouillon cubes |
| 2 cups | Boiling water |
| Minced fresh parsley, | |
| Optional |
Combine flour, salt and pepper; coat chicken pieces. In a large skillet over medium heat, brown the chicken in oil. Place rice in an ungreased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with onion and garlic; top with mushrooms. Dissolve bouillon in boiling water; pour over all. Place chicken pieces on top. Cover and bake at 350" for 1 hour or until chicken juices run clear and rice is tender. Sprinkle with parsley if desired. Yield: 5 servings Recipe By : Taste of Home