Rice with Chicken and Mushroom Sauce
Prep Time
40 minutes
Porties
Serveert 3
Niveau
Easy
This recipe is the ultimate one-pan wonder with a little something for everyone—veggies, rice, juicy chicken, and a creamy mushroom sauce that you’ll want to lick off the plate.
The ingredients are basic, but the result is anything but. It’s simple, satisfying, and secretly a little fancy. Your family will think you spent hours in the kitchen—don’t worry, your secret’s safe with me.
Ingrediënten
Make sure all the vegetables, chicken, and mushrooms are chopped before you start.
Rinse the rice several times until the water runs clear to remove excess starch—this helps the rice stay fluffy and not sticky.
Remove the pan from the heat and let the rice sit, covered, for another 5 minutes for perfect grains.
If you have time, marinate the chicken for at least 30 minutes (or longer) for extra flavor.
Adjust salt and pepper to taste.
This recipe is the ultimate one-pan wonder with a little something for everyone—veggies, rice, juicy chicken, and a creamy mushroom sauce that you’ll want to lick off the plate.
The ingredients are basic, but the result is anything but. It’s simple, satisfying, and secretly a little fancy. Your family will think you spent hours in the kitchen—don’t worry, your secret’s safe with me.
Stappenplan
1 Heat the butter and olive oil together in a sauté pan over medium heat. Add the chopped onion, finely diced carrot, and parsley. Sauté for 3–4 minutes. |
2 Add the rice, garlic powder, onion powder, cayenne powder, black pepper, salt, and bay leaf. Mix well. |
3 Pour in the boiled water and add the green peas. Stir and bring to a boil. Lower the heat, cover the pan, and let it simmer for 10 minutes or until the rice has absorbed all the water. |
4 Wash and cut the chicken thighs into pieces. Add the salt, onion powder, garlic powder, cayenne powder, black pepper, and chopped parsley. Mix well. |
5 Heat 25 g of butter in a frying pan over medium heat. Add the chicken and cook until done. Then remove it from the pan. |
6 In the same pan, melt the remaining 40 g of butter. Add the sliced mushrooms and cook for 3–4 minutes. Add the cream, salt, and black pepper. Let it cook for 5–7 minutes, or until the sauce thickens. |
7 Serve the rice with the cooked chicken and spoon the mushroom sauce on top. |
