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Ingredients:
- 1 (3 to 3 1/2 pounds) fryer, cut up, rinsed, dried
- Salt & peppered
- 3 carrots, diced
- 1 cup chopped onion
- 1 c. frozen cut green beans
- 1 (4 oz.) jar sliced mushrooms
- 2 tsp. salt
- 2 small bay leaves
- 1/2 tsp. tarragon
- 1/2 tsp. summer savory
- 1/4 tsp. garlic powder
- 1/4 tsp. coarsely ground pepper
- 1 (16 oz.) can tomatoes, chopped
- 1/3 c. regular rice (uncooked)
- 1/2 c. water
Preparation:
Place chicken, carrots, onion, beans, mushrooms, salt, bay
leaves, tarragon, summer savory, garlic powder, pepper and tomatoes
in the pot. Cover and cook on LOW for 4 hours;
stir in rice and water. Finish cooking for about 2 to 3 hours longer, until rice is tender and chicken is cooked through. Stir a couple of times and taste for seasonings. Serve with hot garlic bread.
Serves 4.
Serves 4.
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