1 1/2 pounds boneless chicken thighs, cut in 1-inch pieces
1 1/4 cups water
3 bouillon cubes
1 teaspoon salt, divided
1 cup long grain rice
1 (4-ounce) can mushroom pieces
1/2 cup flour
1/2 teaspoon freshly ground black pepper
2/3 cup vegetable oil


1. In medium saucepan, place water, bouillon, and 1/4 teaspoon of the salt. Place on high heat and heat to boiling, stirring to dissolve cubes. Add rice, cover, reduce heat to low and cook until rice is done and liquid is absorbed, about 20 minutes.
2. Stir in mushrooms and cover again for about 3 minutes. Meanwhile, in a shallow dish combine flour, remaining 3/4 teaspoon of salt and pepper; add chicken and turn, coating on all sides.
3. In skillet, heat oil and heat over medium-high heat. Add chicken and cook, turning, until brown on all sides and fork can be inserted in chicken with ease, about 10 minutes. Remove pan from heat; drain and discard all oil. Stir in rice-mushroom mixture, mixing well.
The following recipe is a simple dish to make that requires virtually no preparation, cooking time and clean-up. Create this dish on a night when you are pressed for time.
Chicken and Rice
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