Basmati Rice with Chicken and Mushrooms

Posted October 26, 2023 by: Admin #Kitchen

I prepared this delectable Basmati Rice with Chicken and Mushrooms recipe using cremini mushrooms, although you can also opt for white button mushrooms if you prefer. It’s crucial to ensure that the rice is perfectly seasoned. Wishing you a wonderful day.

Basmati Rice with Chicken and Mushrooms

For the marinade, you’ll need:

• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon of old-fashioned Dijon mustard
• 1 clove of crushed garlic
• 1 teaspoon of oregano
• 1 teaspoon of salt
• ½ teaspoon of cayenne pepper

The main ingredients include:

• 450g (1 lb) boneless chicken, diced into cubes
• 2 cups of basmati rice, washed and drained
• 2 tablespoons of olive oil
• ½ teaspoon of cayenne pepper or ½ teaspoon of freshly ground black pepper
• 3 cups of water

For the mushroom and chicken sauce, gather these ingredients:

• 2-4 tablespoons of olive oil, divided
• 227g (8oz) cremini mushrooms, wiped and sliced
• 1 large onion, half-moon sliced
• ¼-½ teaspoon of cayenne or black pepper
• 1 teaspoon of smoked paprika
• ½ cup of canned diced tomatoes
• ½ cup of passata or crushed tomatoes or tomato sauce
• 1½ cups of frozen green peas
• A handful of chopped parsley

Here are the steps to prepare this mouthwatering dish:

• Marinate the chicken: Place all marinade ingredients in a small bowl and whisk to combine. Add the diced chicken and set it aside for at least 30 minutes, or you can marinate it for up to 24 hours in the fridge.
• Stir-Fry the Chicken: Heat 2 tablespoons of olive oil in a medium-sized skillet. Add the chicken along with all the marinade and stir-fry for 6-8 minutes until all the moisture evaporates, and the chicken is no longer pink but slightly golden. Remove the chicken with a slotted spoon and set it aside on a plate.
• Cook the rice: Heat 2 tablespoons of oil in a wide-based skillet. Add the rice and cook for 2-3 minutes over medium-high heat. Then, add the cayenne pepper (or black pepper) and cook for another minute. Add the water and season with salt to taste. Bring it to a rolling boil, then simmer covered over low heat for 10 minutes. While the rice is cooking, make the sauce.
• Make the mushroom and chicken sauce: In the same skillet where you stir-fried the chicken, heat 2 tablespoons of olive oil. Add the onion and mushrooms and cook over medium-high heat until all the moisture evaporates. Add cayenne pepper and paprika and cook for one minute. Then add all the tomatoes and peas and cook for 5 minutes or until piping hot. Add the set-aside chicken and stir to combine. Keep the sauce over a low simmer.
• Mix the rice with the sauce: After the rice has simmered for 10 minutes, remove the lid from the pot and gently stir in the prepared mushroom and chicken sauce. Cover the pot and continue to simmer over very low heat for another 10 minutes. Turn off the heat and fluff the rice. Garnish with parsley and serve immediately.

• Stir fry the chicken for 6-8 minutes or until cooked and no longer pink. Remove it with a slotted spoon and set it aside to cool.
• Cook the rice and simmer it covered for 10 minutes.
• Make the mushroom and chicken sauce and keep it over a low simmer.
• Stir in the prepared mushroom and chicken sauce. Cover the pot and continue to simmer over very low heat for another 10 minutes. Turn off the heat and fluff the rice. Garnish with parsley and serve immediately.