Camp Fried Chicken And Rice Recipe
Ingredients
1-1/2pounds boneless chicken thighs, cut in chunks
1-1/4cups water
3bouillon cubes
1teaspoon salt, divided
1cup long grain rice
1can (4 ounces) mushroom stems and pieces
1/2cup flour
1/2teaspoon pepper
2/3cup vegetable oil
Cooking Instructions
In medium saucepan, place water, bouillon cubes and 1/4 teaspoon of the salt. Place on high temperature 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. Stir in mushrooms and cover again for about 3 minutes. While rice is cooking, mix together flour, remaining 3/4 teaspoon of salt and pepper; add chicken and turn, coating on all sides. In frypan, place oil and heat over medium high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides and fork can be inserted in chicken with ease. Remove pan from heat; drain and discard all oil. Stir in rice-mushroom mixture, mixing well. Makes 4 Servings.