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Poultry and Eggs - Family's Favorite Fried Chicken

  • 1 1/2 pounds skinless, boneless chicken thighs, cut into chunks
  • 2 1/4 cups water
  • 3 chicken bouillon cubes
  • 1 teaspoon salt, divided
  • 1 cup long grain rice
  • 1 (4-ounce) can mushroom stems and pieces
  • 1/2 cup flour
  • 1/2 teaspoon pepper
  • 2/3 cup vegetable oil

In a medium saucepan, combine water, bouillon cubes, and 1/4 teaspoon salt. Heat to boiling, stirring to dissolve bouillon. Add rice; cover and reduce heat to low and cook for about 20 minutes until rice is done and liquid is absorbed. Stir in mushrooms and cover again for about five minutes.

While rice is cooking, mix flour, remaining salt, and pepper; add chicken and turn, coating on all sides. Place oil in frying pan over medium-high heat. Add chicken and cook, turning about every 10 minutes until brown on all sides and fork can be inserted into chicken with ease. Remove pan from heat; drain and discard oil. Add rice mixture to chicken and stir well. Makes four servings.
Submitted By: Venena Bates
Grainger Farmers Co-op
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