6 chicken thighs
1 small packet of cream of mushroom soup
2 ml (1/2 tsp.) Spice chicken
30 ml (2 tbsp.) Chopped parsley
330 ml (1 1/3 cup) quick-cooking rice
2 green peppers, sliced
3 tomatoes, halved
180 ml (3/4 cup) cream 15%
330 ml (1 1/3 cup) water
Preheat oven to 160 ° C (325 ° F)
Line a baking dish with aluminum. Place chicken thighs on aluminum. Book.
In a bowl, mix cream of mushroom soup, spices and parsley. Sprinkle half the mixture over the chicken, wrap rice, peppers and tomatoes, sprinkle with remaining cream mixture of mushrooms and set aside.
In a bowl, mix the cream and water. Pour over chicken, then seal the foil and bake for two hours.
Next, open the foil and brown the chicken 30 minutes.
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