Chicken rice dinner
Chicken second courses
½ cup all-purpose flour 1 teaspoon salt ½ teaspoon pepper 10 bone-in chicken thighs (about 3-¾ pounds) 3 tablespoons canola oil 1 cup uncooked long grain rice ¼ cup chopped onion 2 garlic cloves, minced 1 can (4 ounces) mushroom stems and pieces, undrained 2 teaspoons chicken bouillon granules 2 cups boiling water Minced fresh parsley, optional
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