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Chicken and Rice Casserole

3 lb Chicken; cut up, skinned
1 1/2 ts Dried thyme leaves
1 ts Paprika
1 ts Salt
1/2 ts Pepper
2 tb Vegetable oil
1 lb Yellow onions; halved,sliced
2 tb Minced fresh gingerroot
4 lg Cloves garlic; minced
3/4 lb Shiitake mushrooms; or
3/4 lb -regular mushrooms stemmed, halved, quartered if big
1 Yellow pepper; diced
3 c Chicken broth
1 1/2 c Jasmine rice


Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4 t pepper; sprinkle over chicken. Turn to coat.


In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippings in pan, add onions; saute 1 minute. Add remaining ingredients and remaining salt and pepper. Mix; top with chicken. Cover; bake 35 to 40 minutes or until chicken and rice are cooked.



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