3 tablespoons olive oil
3 cloves garlic, minced
1 green bell pepper, chopped
2 teaspoons chopped fresh ginger root
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
3 tablespoons chicken bouillon granules
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons seasoned salt
1 1/2 tablespoons dried minced onion
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon prepared horseradish
Heat olive oil in a Dutch oven over medium heat. Stir together the garlic, green pepper, and ginger. Season with thyme, and oregano and stir until fragrant. Add rosemary, thyme, lemon pepper and rosemary. Stirring constantly, cook, stirring constantly, until vegetables are tender.
Remove chicken from oil and stir into seasoned rice mixture. Mix in flour, seasoned salt, and lemon and rosemary. Stir in chicken bouillon granules. Beat in chicken bouillon. Fold in flour mixture.
Sift together the chicken bouillon mixture with 1 1/2 cup flour mixture in the large bowl. Mix in the bouillon granules until well blended. Divide mixture among 2 large platter pans. Sprinkle with reserved chicken bouillon. Sprinkle with remaining flour mixture. Cover platter with plastic wrap and refrigerate for at least 2 hours.
Remove chicken from marinade and place on platter, discarding plastic wrap. Place platter on metal foil. Refrigerate over night, until chilled and serving.