One Pot Mushroom Chicken And Rice Food

ONE POT CHICKEN, RICE AND MUSHROOMS

Steps:

• Heat pan to medium high heat. Rub the chicken breasts with the oil and place in hot pan. (not putting any oil into the pan itself). Let cook for 3-4 minutes and turn. Chicken will release easily from the pan once it is at a perfect sear. Turn and cook another 3-4 minutes.
• Remove seared chicken from skillet (chicken will not be fully cooked but will continue to cook with rice).
• Add mushrooms to hot pan. Cook until caramelized and brown. About 4-5 minutes. Do not salt. Salting the mushrooms before will keep them from getting perfectly brown.
• Add uncooked rice, garlic and oregano.
• Saute until garlic is fragrant, about 2-3 minutes.
• Add chicken stock, cream. salt and pepper to rice mixture.
• Nestle chicken on top of rice and reduce heat to medium.
• Cover pan. Continue to cook on the stove top for 20-25 minutes or until liquid is absorbed and chicken is cooked though to 165 degrees internally.
• Garnish with sliced green onions if desired. Serve with simple veggie like steamed broccoli or cauliflower.

CHICKEN AND RICE WITH MUSHROOMS

Steps:

• Preheat oven to 375˚F.
• Combine butter and olive oil in a large oven-safe skillet and set over medium high heat; Melt butter.
• Add onions to skillet and cook for 2 minutes.
• Season chicken with garlic powder, paprika, and onion powder.
• Add chicken to the skillet; cook for 5 minutes, or until golden brown on all sides.
• Stir in mushrooms; season with salt and pepper, stir, and continue to cook for 4 minutes, stirring frequently, until mushrooms are tender.
• Stir in garlic.
• Add rice and cook for 1 minute.
• Add chicken broth; increase heat to high and bring to a boil.
• Turn off heat. Cover skillet with a lid and bake in the oven for 30 minutes.
• Remove cover and continue to bake for 3 more minutes, or until liquid is absorbed.
• Remove from oven and let stand 5 minutes.
• Garnish with Parmesan cheese and parsley; serve.

ONE POT MUSHROOM CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees F.
• In a large oven safe skillet with a lid, heat the olive oil over medium heat on the stove.
• Season the chicken thighs with salt and pepper, and add them to the pan. Brown the chicken, about 4-5 minutes per side. The chicken won't be cooked through.
• Remove the chicken from the pan and and drain any excess grease, leaving a teaspoon or two in the pan.
• Add the mushrooms, onions and garlic to the pan and cook, stirring, for 4-5 minutes, or until they are softened.
• Add the parsley, thyme, salt, and pepper and stir to combine.
• Add the chicken broth, cream, and rice and stir. Bring the liquid to a simmer (steaming with small bubbles forming along the edges of the pot, but not quite boiling).
• Place the chicken on top of the rice and put the lid on the skillet.
• Place the skillet in the preheated oven and bake for 35 minutes. Remove the lid and continue baking for another 10 minutes with the lid off, or until the rice is tender.

ONE-POT CHICKEN & MUSHROOM RISOTTO

Steps:

• Heat the butter in a large pan over a gentle heat and add the onion. Cook for 10 mins until softened, then stir in the thyme leaves and mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.
• Ladle in a quarter of the stock and continue cooking, stirring occasionally and topping up with more stock as it absorbs (you may not need all the stock).
• When most of the stock has been absorbed and the rice is nearly cooked, add the chicken and stir to warm through. Season well and stir in the parmesan and parsley. Serve scattered with extra parmesan, if you like.

MUSHROOM & RICE ONE-POT

Steps:

• Heat oven to 190C/fan 170C/gas 5. Tip the rice into a sieve, rinse under cold running water, then leave to drain. Heat the oil in a flameproof casserole, add the onion, then fry until softened, about 5 mins. Stir in the rosemary and mushrooms, then fry briefly. Add the rice, stir to coat in the oil, then add the peppers, tomatoes, stock and some freshly ground pepper. Bring to the boil, give it a stir, cover tightly with a lid, then bake for 20-25 mins until the rice is tender. Scatter over the parsley and serve.

ONE-POT CRISPY CHICKEN AND RICE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
• Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
• Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
• Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.