Name: Quick Chicken and Mushroom Rice
Total time: 30 min
Yield: 4 servings
Cuisine: french
Ingredients: 400 g chicken breast, diced; 250 g long-grain rice; 250 g chestnut mushrooms, sliced; 1 onion, chopped; 2 cloves garlic, minced; 600 ml chicken stock; 2 tbsp olive oil; 1 tsp dried thyme; 2 tbsp fresh parsley, chopped; to taste salt and pepper

Ingredients

4 servings

400 gchicken breast, diced
250 glong-grain rice
250 gchestnut mushrooms, sliced
1onion, chopped
2 clovesgarlic, minced
600 mlchicken stock
30 mlolive oil
5 mldried thyme
30 mlfresh parsley, chopped
to tastesalt and pepper

Nutrition

Per serving · 4 servings total

505kcal

33.5gProtein

55gCarbs

13gFat

2.5gFibre

135 kcal / 100g

Steps

1Heat the olive oil in a large deep frying pan over medium-high heat.
2Add the diced chicken and brown for 4 minutes, then remove to a plate.
3Add the onion and mushrooms to the pan and cook for 4 minutes until softened.
4Stir in the garlic and thyme and cook for 30 seconds.
5Add the rice and stir to coat in the oil.
6Return the chicken to the pan, pour in the stock, and season with salt and pepper.
7Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the rice is tender and the liquid absorbed.
8Fluff with a fork, scatter with parsley, and serve.