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Chicken Rice Dinner Recipe
Chicken Rice Dinner Recipe photo by Taste of Home

Chicken Rice Dinner Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 5 servings

Ingredients

  • 1/2 cup 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.
Originally published as Chicken Rice Dinner in Taste of Home June/July 1994, p19

Reviews for Chicken Rice Dinner

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 14, 2014

"Very easy and delish! Everyone enjoyed. I did add the peas. Thanks for the info."

MY REVIEW
Reviewed Mar. 21, 2014

"Delicious, didn't change a thing. A definite keeper.........."

MY REVIEW
Reviewed Mar. 6, 2014

"turned out wonderful. might add more mushrooms. used bone-in chicken breasts instead of thighs."

MY REVIEW
Reviewed Jan. 28, 2014

"We loved it!"

MY REVIEW
Reviewed Apr. 8, 2013

"I didn't have mushrooms, so I replaced with a roasted red pepper chopped and like another reviewer I added frozen peas. This is a keeper!"

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