This chicken and mushroom with rice is perfect for a family meal. With the winter months upon us, it’s the perfect comforter. Enjoy it with slices of crusty bread lathered in butter.
Prep 20 minutes
Cooking time 40 minutes
Serves 4
Ingredients
- 500g boneless, skinless chicken thigh or chicken breast, cut into 2.5cm pieces
- 3 tsp salt, divided
- 1/4 tsp coarsely ground black pepper
- 4 tbsp olive oil, divided
- 2 cups onions, chopped
- 4 garlic cloves, minced
- 1 cup mushrooms, sliced
- 1 1/3 cup low sodium chicken broth
- 1/3 cup sour cream
- 3/4 cup heavy cream
- 1 cup uncooked long grain rice
- 1 tsp Italian seasoning
Method
- Preheat oven to 190C.
- Heat 2 tablespoons of olive oil in a medium-sized skillet or sauté pan on medium high heat.
- Season chicken pieces with 1 teaspoon of salt and 1/4 teaspoon of pepper. Place chicken pieces in the pan and brown on both sides, about 1 to 2 minutes. Remove chicken pieces from the pan and transfer them to a bowl or a plate.
- Add 2 tablespoons of olive oil to the pan and lower the heat to medium. Add onions and cook until translucent, stirring frequently for about 2 minutes. Add garlic and cook for 30 seconds more.
- Increase heat to medium high and add sliced mushrooms. Cook mushrooms, stirring occasionally for 2 minutes.
- Pour chicken broth into the pan and stir. Remove pan from the heat and stir in sour cream, heavy cream, remaining salt, and Italian seasoning. Set pan aside.
- Pour rice into a 13cm x 13cm baking dish.
- Pour cream mixture over rice and stir gently. Place chicken pieces in a single layer on top.
- Cover tightly with aluminium foil and bake for 40 minutes. Remove the foil.
Nutritional Information (per serving)
Calories: 624kcal; Carbs: 34g; Protein: 51g; Fat: 32g; Sodium: 1,062mg: Fibre: 1g; Sugar: 3g
