Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | All-purpose flour |
1 teaspoon | Salt |
½ teaspoon | Pepper |
10 \N | Chicken thighs -- about 3 |
\N \N | Lbs |
3 tablespoons | Cooking oil |
1 cup | Long grain rice -- uncooked |
¼ cup | Chopped onion |
2 \N | Garlic cloves -- minced |
1 can | Mushroom stems & pieces -- |
\N \N | Undrained |
2 \N | Chicken bouillon cubes |
2 cups | Boiling water |
\N \N | Minced fresh parsley, |
\N \N | 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