Rating: 2 stars
19 Ratings
  • 1 star values: 4
  • 2 star values: 9
  • 3 star values: 4
  • 4 star values: 2
  • 5 star values: 0

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.

Wendy Kalen
Recipe by Cooking Light January 2012

Gallery

Randy Mayor; Styling: Cindy Barr

Recipe Summary

hands-on:
25 mins
total:
1 hr 45 mins
Yield:
Serves 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

398 calories; fat 12.8g; saturated fat 2.4g; mono fat 6.7g; poly fat 2.4g; protein 30.8g; carbohydrates 40.7g; fiber 6.1g; cholesterol 94mg; iron 3.6mg; sodium 620mg; calcium 49mg.
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