Ingredients
- 1 cup dried rice original - not instant
- 2.5 cups water
- 2 cubes chicken bullion
- 8 chicken thighs
- 8 oz mushrooms
- 1/4 cup onion chopped
- 1/2 cup flour
Servings: people
Instructions
- Dredge the chicken in flour.
- Melt butter in frying pan over medium heat.
- Brown the chicken in butter and remove.
- In same pan, add mushrooms and onions and cook until soft - about 5 minutes.
- Spread rice in the bottom of a 9x13 pan. Layer mushrooms, onions, and browned chicken on top.
- Dissolve the chicken bullion in the water and pour over the top of the chicken.
- Cover and bake for 1 hour at 350.
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