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| 3 x ca. 450 g | Chicken; cut up, skinned |
| 1 1/2 Teelöffel | thyme leaves dried |
| 1 Teelöffel | paprika |
| 1 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 2 Esslöffel | vegetable oil |
| 1 x ca. 450 g | Yellow onions; halved, sliced |
| 2 Esslöffel | ginger root fresh, minced |
| 4 gross | cloves garlic minced |
| 3/4 x ca. 450 g | Shiitake mushrooms; or |
| 3/4 x ca. 450 g | Regular mushrooms stemmed, halved, quartered if big |
| 1 | yellow pepper diced |
| 3 Tasse | chicken broth |
| 1 1/2 Tasse | Jasmine rice |
| 651 | Calories |
| 46 | G protein |
| 76 | G carbohydrate |
| 17 | G fat |
| 101 | My cholesterol |
| 1213 | Mg sodium |
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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.
~- EZpoint V2.2 * Origin: "LaRK's" Place (1:343/26.3) =========================================================================== Bbs: High Country East Date: 08-04-93 (17:05) Number: 2393
Kellie Refer#: None To: All Recvd: No Subj: reicpe Conf: (52) Cooking
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