Name: Chicken Rice Dinner
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 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

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

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Chicken Rice Dinner

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Yield: 5 servings

Prep: 20 min

Cook: 1 hour

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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

Text Ingredients

Directions

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.

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.
Cover and bake at 350° for 1 hour or until a thermometer reads 180° and rice is tender. Sprinkle with parsley if desired.

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