Chicken and Rice with Mushrooms

Photo: Randy Mayor; Styling: Cindy Barr

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.

Yield: Serves 4 (serving size: 1 1/2 cups)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 1 Hour, 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 398
  • Fat: 12.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 6.7g
  • Polyunsaturated fat: 2.4g
  • Protein: 30.8g
  • Carbohydrate: 40.7g
  • Fiber: 6.1g
  • Cholesterol: 94mg
  • Iron: 3.6mg
  • Sodium: 620mg
  • Calcium: 49mg

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

Preparation

  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. 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. 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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