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Chicken and Rice with Mushrooms


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

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  • 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



Step 1

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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