Chicken Rice Dinner

• 1/2 c. all-purpose flour
• 1 tsp. salt
• 1/2 tsp. pepper
• 10 chicken thighs (about 3 lb.)
• 3 Tbsp. cooking oil
• 1 c. uncooked long grain rice
• 1/4 c. chopped onion
• 2 garlic cloves, minced
• 1 can (4 oz.) mushroom stems and pieces, undrained
• 2 chicken bouillon cubes
• 2 c. boiling water
• minced fresh parsley (optional)

1. Combine flour, salt and pepper; coat chicken pieces.
2. In a large skillet over medium heat, brown the chicken in oil.
3. Place rice in an ungreased 13 x 9 x 2-inch baking dish.
4. Sprinkle with onion and garlic; top with mushrooms.
5. Dissolve bouillon in boiling water; pour over all.
6. Place chicken pieces on top.
7. Cover and bake at 350u0b0 for 1 hour or until chicken juices run clear and rice is tender.
8. Sprinkle with parsley, if desired.
9. Yields 5 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=439059 (may not work)