Chicken and Rice with Mushrooms |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A small amount of dried porcini mushrooms goes a long way. Using the reconstituted mushrooms and their soaking liquid gives this one-dish meal a rich, earthy flavor. Ingredients:
2 cups boiling water |
1/4 cup dried porcini mushrooms (about 1/4 ounce) |
2 tablespoons olive oil, divided |
1 pound skinless, boneless chicken thighs, cut into 1-inch pieces |
1 teaspoon sweet paprika |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
3/4 cup chopped onion |
8 ounces cremini mushrooms, sliced |
3/4 cup uncooked brown basmati rice |
2 cups frozen green peas, thawed |
1 tablespoon chopped fresh thyme |
Directions:
1. Combine 2 cups boiling water and porcini mushrooms; let stand for 20 minutes. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle chicken evenly with paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken mixture to pan; sauté for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan.
3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and cremini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; sauté 4 minutes or until lightly browned, stirring occasionally. Stir in reserved porcini liquid, chopped porcini, and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in the reserved chicken, peas, and thyme. Cover and cook 10 minutes or until rice is tender and chicken is done.
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