Chicken and Rice with Mushrooms

Chicken and Rice with Mushrooms
Chicken and Rice with Mushrooms

PREP TIME

25

minutes

TOTAL TIME

100

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

100

minutes

SERVINGS

4

servings

Ingredients

  • 2

    cups boiling water

  • 1/4

    cup dried porcini mushrooms(about 1/4 oz)

  • 2

    Tablespoons olive oil, divided

  • 1

    pound boneless, skinless chicken thighs , cut into 1 inch pieces

  • 1

    tsp sweet paprika

  • 3/4

    tsp salt, divided

  • 1/2

    tsp freshly ground black pepper, divided

  • 3/4

    cup chopped onion

  • 8

    oz cremini mushrooms, sliced

  • 3/4

    cup uncooked brown basmati rice

  • 2

    cups frozen peas, thawed

  • 1

    tablespoon chopped fresh thyme

Directions

Combine 2 cups boiling water & porcini mushrooms, let stand fir 20 minutes. Drain through a sieve over a bowl, reserving the liquid. Finely chop mushrooms. Heat a large nonstick skillet, add 1 tablespoon olive oil to pan, swirl to coat pan. Sprinkle chicken with paprika, 1/2 tsp. salt and 1/4 tsp pepper. Add chicken to pan, saute for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan. Return pan to heat. Add remaining 1 tablespoon oil to pan, swirl to coat. Add onion and cremini mushrooms; sprinkle with remaining salt and pepper; saute 4 minutes or until lightly browned, stirring occasionally. Stir in reserved porcini liquid, chopped porcini and rice, bring to boil. Cover, reduce heat and simmer gently for 35 minutes. Stir in the reserved chicken, peas, and thyme. Cover and cook for 10 minutes or until rice is tender and chicken is done.

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