1 Fryer, (2 1/2-3 lb.) cut up rinsed & dried
Salt & peppered
4 Carrots, diced
1 large Onion, diced
1 cup Frozen green beans
1 Jar (2-4 oz.)sliced mushrooms
2 tsp Salt
2 Bay leaves
1/2 tsp Tarragon
1/2 tsp Summer savory
1/4 tsp Garlic powder
1/4 tsp Coarsely ground pepper
1 can (16 oz.) tomatoes, chopped
1/3 cup Regular rice, uncooked
1/2 cup Water
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Place chicken, carrots, onion, beans, mushrooms, salt, bay leaves, tarragon, summer savory, garlic powder, pepper and tomatoes in the pot. Cover and place temperature on low.
Cook 4-5 hours; stir in rice and water. Finish cooking for a total of 7 1/2 to 9 hours. Stir a couple of times and taste for more salt. Serve with hot garlic toast. busted by sooz |
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