Chicken and rice with mushrooms
Hey Whiskers,
I am a fan of one-pot main dishes for Friday nights or full meals for during the week. This recipe is absolutely delicious, risotto with succulent chicken resting on a bed of rice almost risotto form. I cooked this dish on the stove in a large pyrex dish. You can add more vegetables and use a different cut of chicken, It's whatever your family likes. I love this dish as I made it completely on the stove so I had the oven free to make challahs and bake dessert. It's important for those winter weekends where shabbos starts early and oven space is prime real estate. I seared the chicken thighs first just in a pan to give it a slight crust, before submerging them into the rice and mushrooms. Give it a go, let me know what you think. As always spread health happiness and love to those around you.
Till next time
Sam
INGREDIENTS
PREPARATION
1. Sear chicken pieces in hot skillet seasoning generously with salt and pepper.
2. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions, garlic and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt.
3.Add freshly sliced mushrooms, as well as soaked mushrooms. Stir until softned.
4.Add rice, thyme sprig, and bay leaf, and continue to cook, stirring, for 2 minutes more.
5. Add chicken and cover with wine, adding extra water if needed.6.Cook on stove for about an hour and a half on low flame till all the liquid has evaporated.
Serve warm with green vegetables, keeps in the fridge for up to a week or so, if you have leftovers.
Enjoy.
Till Next time
I am a fan of one-pot main dishes for Friday nights or full meals for during the week. This recipe is absolutely delicious, risotto with succulent chicken resting on a bed of rice almost risotto form. I cooked this dish on the stove in a large pyrex dish. You can add more vegetables and use a different cut of chicken, It's whatever your family likes. I love this dish as I made it completely on the stove so I had the oven free to make challahs and bake dessert. It's important for those winter weekends where shabbos starts early and oven space is prime real estate. I seared the chicken thighs first just in a pan to give it a slight crust, before submerging them into the rice and mushrooms. Give it a go, let me know what you think. As always spread health happiness and love to those around you.
Till next time
Sam
INGREDIENTS
- 2 pounds skinless boneless chicken thighs
- Salt and pepper
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 1/2 cups)
- 1 large sprig thyme, plus 1 teaspoon freshly chopped leaves
- 1 bay leaf
- 1 cup white wine
- 2 cups basmati rice, soaked for 20 minutes, rinsed and drained
- 8 ounces king trumpet mushrooms, or a mixture of mushrooms, sliced 1/4-inch thick
- 2 small garlic cloves, smashed to a paste with a little salt
- 3 tablespoons roughly chopped parsley
PREPARATION
1. Sear chicken pieces in hot skillet seasoning generously with salt and pepper.
2. Pour olive oil into a 4-quart enamelware Dutch oven or similar heavy pot and set over medium-high heat. Add onions, garlic and cook, stirring, until nicely browned, 8 to 10 minutes, then season with salt.
3.Add freshly sliced mushrooms, as well as soaked mushrooms. Stir until softned.
4.Add rice, thyme sprig, and bay leaf, and continue to cook, stirring, for 2 minutes more.
5. Add chicken and cover with wine, adding extra water if needed.6.Cook on stove for about an hour and a half on low flame till all the liquid has evaporated.
Serve warm with green vegetables, keeps in the fridge for up to a week or so, if you have leftovers.
Enjoy.
Till Next time
Comments
Post a Comment