½ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
10 chicken thighs (about 3 pounds)
3 tablespoons vegetable oil
1 cup uncooked long grain rice
¼ cup chopped onion
2 garlic cloves, minced
1 can (4 oz) mushroom stems and 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 back at 350 degrees for 1 hour.
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