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
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.