A small amount of dried parcini mushrooms goes a long way. Using the reconstituted mushrooms and their soaking liquid gives this one-dish meal a rich, earthy flavor. Original recipe modified for my family

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Name: Chicken and Rice with Mushrooms
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 2 cups Water boiling; 1/4 cup dried porcini mushrooms about 1/4 ounce; 2 tablespoons olive oil divided; 1 pound boneless chicken thighs cut into 1-inch pieces; 1 teaspoons sweet paprika; 3/4 teaspoon salt divided; 1/2 teaspoon pepper divided; 3/4 cup chopped onion; 8 ounces cremini mushrooms sliced; 3/4 cup uncooked brown basmati rice; 2 cups frozen green peas thawed; 1 tablespoon chopped thyme

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INGREDIENTS

2 cups Water ; boiling
1/4 cup dried porcini mushrooms ; about 1/4 ounce
2 tablespoons olive oil ; divided
1 pound boneless chicken thighs ; cut into 1-inch pieces
1 teaspoons sweet paprika
3/4 teaspoon salt ; divided
1/2 teaspoon pepper ; divided
3/4 cup chopped onion
8 ounces cremini mushrooms ; sliced
3/4 cup uncooked brown basmati rice
2 cups frozen green peas ; thawed
1 tablespoon chopped thyme

Servings

INSTRUCTIONS

1. Combine 2 cups boiling water and porcini mushrooms; let stand for 20 minutes. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle chicken evenly with paprika, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Add chicken mixture to pan; saute for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan.

3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and cremini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; saute 4 minutes or until lightly browned, stirring occasionally. Stir in reserved porcini liquid, chopped porcini, and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in the reserved chicken, peas, and thyme. Cover and cook 10 minutes or until rice is tender and chicken is done.

NOTES

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Chicken and Rice with Mushrooms

2 cups Water boiling
1/4 cup dried porcini mushrooms about 1/4 ounce
2 tablespoons olive oil divided
1 pound boneless chicken thighs cut into 1-inch pieces
1 teaspoons sweet paprika 
3/4 teaspoon salt divided
1/2 teaspoon pepper divided
3/4 cup chopped onion 
8 ounces cremini mushrooms sliced
3/4 cup uncooked brown basmati rice 
2 cups frozen green peas thawed
1 tablespoon chopped thyme

1. Combine 2 cups boiling water and porcini mushrooms; let stand for 20 minutes. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle chicken evenly with paprika, 1/2 teaspoon salt, and 3/4 teaspoon pepper. Add chicken mixture to pan; saute for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan.
3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and cremini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; saute 4 minutes or until lightly browned, stirring occasionally. Stir in reserved porcini liquid, chopped porcini, and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in the reserved chicken, peas, and thyme. Cover and cook 10 minutes or until rice is tender and chicken is done.

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Nutrition

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Serving Size: 1 Serving (420g)
Recipe Makes: 4 Servings

Calories: 395
Calories from Fat: 73 (18%)

Amt Per Serving		% DV

	Total Fat 8.1g	11 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.8g
Cholesterol 144.3mg		44 %
Sodium 241.7mg		8 %
Potassium 703.5mg		19 %
Total Carbohydrate 47.5g		14 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 40.8g
Protein 34.2g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 395

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