Mushroom rice with chicken
4 servings
40 minutes
Mushroom rice with chicken is a harmony of flavors and textures born in European cuisine. The aroma of dried mushrooms fills the dish with depth and richness, while the chicken fillet adds tenderness and juiciness. The light sweetness of onions, skillfully browned in oil, pairs perfectly with rich spices, creating a balance of flavors. This recipe is simple to prepare but the result is impressive—a rich and comforting dinner that warms the soul. It can be served as a standalone dish or as a side to fresh vegetables. Mushroom rice with chicken is the perfect choice for those who want to treat themselves and their loved ones to a delicious homemade dish filled with the aroma of the forest and the coziness of a warm hearth.
1
Soak dried mushrooms in 0.5–0.8 liters of water for 1 hour. It's hard to say the exact amount of mushrooms, I don't have a scale, but I usually scoop 2 cups from the bag.
- Dried mushrooms: 200 g
2
Cut the fillet into cubes at the same time and marinate to your taste (I add soy sauce or sunflower oil, a little curry, and chicken seasoning).
- Chicken fillet: 300 g
- Spices: to taste
3
After an hour, take out the mushrooms, but do not pour out the water, as we will still need it. Cut the mushrooms to be about the same size as the chicken.
- Dried mushrooms: 200 g
4
Finely chop the onion and add it to a heated pan with sunflower oil. When it browns slightly, add the chicken and mushrooms. Fry until the chicken is golden.
- Onion: 1 head
- Chicken fillet: 300 g
- Dried mushrooms: 200 g
5
Add rice and mix well. Reduce the heat to low and leave for about 2 minutes.
- Rice: 400 g
6
Then add the mushroom water to the pan so that it completely covers the rice. Cook covered for about 20-30 minutes. If the water evaporates completely and the rice is not ready, add more water if necessary.
- Dried mushrooms: 200 g