Ingredients
1/2 cup all-purpose flour1 teaspoon salt1/2 teaspoon pepper10 bone-in chicken thighs (about 3-3/4 pounds)3 tablespoons canola oil1 cup uncooked long grain rice1/4 cup chopped onion2 garlic cloves, minced1 can (4 ounces) mushroom stems and pieces, undrained2 teaspoons chicken bouillon granules2 cups boiling waterMinced fresh parsley, optional
Preparation
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.
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.
Cover and bake at 350° for 1 hour or until a thermometer reads 180° and rice is tender. Sprinkle with parsley if desired.
