Chicken Pilaf

• 1/2 c. all-purpose flour
• 1 tsp. paprika
• 1/2 tsp. salt
• dash of pepper
• 4 whole chicken breasts, skinned, boned and cut into small pieces
• 3 Tbsp. margarine
• 2 c. boiling water
• 3 chicken bouillon cubes
• 4 medium carrots
• 1 medium onion, chopped
• 1 c. uncooked regular rice
• 1/2 tsp. thyme

1. Combine first 4 ingredients.
2. Dredge chicken in flour mixture. Melt oleo in heavy skillet.
3. Add chicken and brown on both sides. Set aside.
4. Saute carrots and onion in drippings until tender.
5. Add rice and cook over low heat until lightly browned.
6. Add bouillon mixture and thyme, stirring well.
7. Arrange chicken pieces over rice.
8. Cover and bake at 350u0b0 for 1 hour.

allpurpose, paprika, salt, pepper, chicken breasts, margarine, boiling water, chicken, carrots, onion, regular rice, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=471163 (may not work)