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.
