Mushroom & Chicken Rice
This dish is easy, quick, and brings comfort to your taste buds. It’s creamy and savory, and solves the problem of what to do with leftover rice. Yet it’s so delicious you won’t want to wait until you have leftover rice.
Mushroom & Chicken Rice
Equipment
- Large skillet or frying pan
Ingredients
- 1-2 tbsp olive oil
- 1 lb. chicken thighs, about two large thighs
- 2 tbsp butter, unsalted
- 1 shallot, medium
- 2 cloves garlic
- 8 oz. baby portabella mushrooms
- 8 stalks asparagus, thin stalks, about 1 cup chopped
- 1 tsp thyme, dried
- 1 tsp salt, kosher
- ½ cup chicken broth
- 2 cups rice, cooked
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces – about ½ inch pieces.
- Slice the mushrooms.
- Dice the shallot.
- Mince the garlic.
Cooking
- In the pan, heat the oil on medium heat.
- Sauté the chicken until brown, about 3 minutes.
- Remove the chicken and set aside while you cook other ingredients.
- Add the butter to the pan. When it is melted, add the shallot and garlic. Stir them and cook for about 2 minutes or until soft.
- Add mushrooms, asparagus, thyme, and salt. Stir occasionally, cook for about 8 minutes, until the mushrooms darken and soften.
- Add the chicken broth. Scrape the tasty brown bits from the pan with a wooden spoon, and cook for 1 minute.
- Add the rice and chicken. Cook for another 2 minutes. If using leftover rice, make sure the rice is warmed through.
Serving Suggestions
Serve with a green salad.
Beer pairing: Golden Raspberry Honey Lager or Hefeweizen