2 1\/2 to 3 lbs. meaty chicken pieces, skinned
\n3 C. sliced fresh mushrooms
\n1 large onion, chopped
\n2 cloves garlic, minced
\n3\/4 C. chicken broth
\n1 6-ounce can tomato paste
\n1\/4 C. dry red wine (such as Merlot) or chicken broth
\n2 T. quick-cooking rice
\n2 T. snipped fresh basil or 1 1\/2 tsp. dried basil, crushed
\n2 tsp. equal
\n1\/2 tsp. pepper
\n2 C. hot cooked rice noodles<\/p>\n
Rinse chicken; set aside. In a 3 1\/2-4-or 5-quart crockery cooker place mushrooms, onion, and garlic. Add chicken pieces on top of the vegetables. In a bowl combine broth, tomato paste, wine or chicken broth, rice, dried basil (if using), equal, pepper. Pour over all. Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1\/2 to 4 hours. If using, stir in fresh basil. To serve, spoon chicken, mushroom mixture, and sauce over hot cooked rice noodles or rice.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 1\/2 to 3 lbs. meaty chicken pieces, skinned 3 C. sliced fresh mushrooms 1 large onion, chopped 2 cloves garlic, minced 3\/4 C. chicken broth 1 6-ounce can tomato paste 1\/4 C. dry red wine (such as Merlot) or chicken broth 2 T. quick-cooking rice 2 T. snipped fresh basil or 1 1\/2 tsp. dried basil, crushed 2 tsp. equal 1\/2 tsp. pepper 2 C. hot cooked rice noodles Rinse chicken; set aside. In a 3 1\/2-4-or 5-quart crockery…<\/p>\n