Chicken & Rice Casseroleentrees, poultry 3 lb chicken; cut up, skinned 1 1/2 teaspoon dried thyme leaves 1 teaspoon paprika 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoon vegetable oil 1 lb yellow onions; halved,sliced 2 tablespoon minced fresh gingerroot 4 large cloves garlic; minced 3/4 lb shiitake mushrooms; or regular mushrooms stem 1 yellow pepper; diced 3 cup chicken broth 1 1/2 cup jasmine rice ----NUTRITIONAL INFORMATION/SERV--- 651 single calories 46 single g protein 76 single g carbohydrate 17 single g fat 101 single my cholesterol 1213 single mg sodium 1. Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4 t pepper; sprinkle over chicken. Turn to coat. 2. In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippings in pan, add onions; saute 1 minute. Add remaining ingredients and remaining salt and pepper. Mix; top with chicken. Cover; bake 35 to 40 minutes or until chicken and rice are cooked. From: McCalls September 1993 Happy Charring ~-- EZPoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) ======================================================= =================== BBS: Computer Specialties BBS Date: 08-04-93 (17:07) Number: 60102 From: LAWRENCE KELLIE Refer#: NONE To: ALL Recvd: NO Subj: recipe Conf: (149) COOKING |
