Chicken and Mushrooms with Rice

Chicken and Mushrooms with Rice

This is a recipe that I have adapted from a Donna Hay recipe, it tastes good, is easy to make and best of all is, egg, corn, dairy, and nut free and is cooked in one pan.

It serves around six people, but reheats very well so is great for leftovers.

Chicken and Mushrooms with Rice

You will need;

3 tablespoons of olive oil approximately
1 kg chicken thigh fillets
Sea salt and cracked black pepper for seasoning
300 grams of mushrooms sliced
2 cups (500mL) chicken stock
½ cup (125mL) Chinese Cooking Wine (Shaoxing) this contains wheat
2 cups brown or white Basmati Rice
1 teaspoon sized piece of ginger sliced up finely
2 green shallots sliced finely
1 cup of coriander leaves cut up finely

Preheat oven to 250 degrees, heat some of the oil in a pan that is able to go into the oven, either a pan with a metal handle or, some type of baking dish that can go on the stove top and in the oven. Season chicken and lightly brown both sides, remove from pan, add a bit more oil then add the mushrooms and cook until lightly browned, then add in the stock, cooking wine, ginger, rice, and stir to combine, bring to the boil, place the chicken on the top and cover with a tight fitting lid or foil, and put into the oven for between 15 to 30 minutes to cook, check after 15 minutes, when all the rice has absorbed it will be cooked, I used the brown basmati rice and it took thirty minutes, but if you used a white basmati rice it would take less time to cook.
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