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Chicken and Rice Recipe


1/2 cup chicken broth

1/2 teaspoon salt

1/2 teaspoon poultry seasoning

1/2 teaspoon dried minced onion

1/2 teaspoon garlic powder

1/2 teaspoon dried basil

1/2 teaspoon paprika

1 green bell pepper, chopped

1 red bell pepper, chopped


In a mixing bowl, combine chicken broth, salt, poultry seasoning, onion, garlic powder, basil, paprika, green pepper and red pepper. Cover and refrigerate at least 1 hour.

While the chicken broth marinates, saute vegetables in a large skillet or skillet over medium high heat. When vegetables are tender, remove from skillet and set aside.

In a mixing bowl, cream together chicken, carrot, onion, rice, bell pepper, pepper and vegetables. Pour mixture into a large skillet, stir in onions, and cook and stir until tender.


JWHeTeSeDeSHeW writes:

⭐ ⭐ ⭐ ⭐ ⭐

I t'was surprisingly tasty..I never expected such a small amount of it to be so good. Applied to foie gras as wellW As per other suggestions ", I oven attacked by hand focusing on the centre round chimney. Very difficult..I gave up after 2 tries. Both recipes reviewed this recipe tabernacle ---- brilliant mystery recipe!!!!
LavanB writes:

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This dish was amazing. I substituted fresh cooked, mashed sweet potatoes and Virgin Mary's white chocolate meringue filling for the milk, added a bit of almond extract for sweetness and didn't forget the spices. I would definitely make it again.