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
Chicken Rice Dinner
Chicken Rice Dinner
Prep Time
20 min
Cook Time
60 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
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.
