Chicken and Rice with Mushrooms

Cooking time may vary depending on type of rice used. Adjust accordingly.

Chicken and Rice with Mushrooms
Chicken and Rice with Mushrooms

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups boiling water

  • 1/3

    cup dried porcini mushrooms

  • 1

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

  • 1

    teaspoon sweet paprika

  • 1

    chopped onion

  • 8

    ounces mushrooms, sliced

  • 3/4

    cup uncooked rice

  • 2

    cups frozen green peas, thawed

  • 1

    tablespoon chopped fresh thyme

  • salt and pepper

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. Sprinkle chicken with paprika, salt and pepper. Add chicken 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 onion and mushrooms; sprinkle with salt and 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 15-20 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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