Chicken Rice Dinner

• 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

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 350u0b0 for 1 hour or until a thermometer reads 180u0b0 and rice is tender. Sprinkle with parsley if desired.

allpurpose, salt, pepper, chicken, canola oil, long grain rice, onion, garlic, mushroom stems, chicken bouillon granules, boiling water, fresh parsley

Taken from www.tasteofhome.com/recipes/chicken-rice-dinner/ (may not work)