Chicken And Rice With Mushrooms Recipe

Name: Chicken And Rice With Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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; saute 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; saute 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.

1591

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Chicken And Rice With Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Rice With Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions