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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|Serving Size: 1 Serving (420g)|
|Recipe Makes: 4 Servings|
|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 %|
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Calories per serving: 395
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