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Puree Chicken and Rice Recipe

Ingredients

1 tablespoon vegetable oil

2 tablespoons chicken bouillon granules

1 teaspoon salt

1 teaspoon dried minced onion

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried sage

1 teaspoon dried sage

1 teaspoon dried currants

1 green bell pepper, seeded and chopped

1 pound boneless chicken, cubed

1 small onion, chopped

1/2 pound carrots, sliced

5 tablespoons all-purpose flour

1 tablespoon baking powder

Directions

In a medium mixing bowl, mix the oil, chicken bouillon, salt, onion, rosemary, thyme, sage, currants, bell peppers, chicken and onion. Cover, and refrigerate for at least 2 hours.

Stir chicken, onion and carrots into broth, and pour over rice mixture. Sprinkle mixture over chicken mixture. Top with flour, baking powder and green pepper slices.