Ingredients:
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
8 chicken thighs
3 tablespoons oil
1 cup long grain rice, uncooked
1/4 cup chopped onions
2 cloves garlic, minced
1 (4 ounce) cans mushroom stems and pieces, undrained
2 chicken bouillon cubes
2 cups boiling water
1 tablespoon parsley
Directions:
Mix flour with salt, pepper and thyme.
Coat chicken; brown chicken in oil.
Put rice in ungreased 13×9 baking pan.
Sprinkle with onion and garlic; top with mushrooms.
Dissolve boullion in boiling water; pour over all.
Place chicken thighs on top.
Cover and bake at 350* for 1 hour, or until chicken is done.
Sprinkle with parsley.
Servings: 4
Time preparation: 12 min.
Time total: 72 min.