Chicken Rice Dinner
TOTAL TIME: Prep: 20 min. Bake: 1 hour
YIELD: 5 servings.
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
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.
© 2024 RDA Enthusiast Brands, LLC