Mushroom Chicken and Rice

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Summary

Yield
Servings
SourceRecipe from StrongerTogether.coop.
Prep time35 minutes
Cooking time25 minutes
Total time1 hour

Description

This one-pot meal is a savory delight. Mushrooms and chicken make a natural pair, and peas add texture and provide a good source of vitamins A, C and fiber.

Ingredients

2 tablespoons
canola oil (divided)
1 teaspoon
paprika
1/2 teaspoon
garlic powder
1/2 teaspoon
salt
1/2 teaspoon
pepper
1 pound
chicken thigh (skinless, boneless cut into 1-inch pieces)
1
onion, yellow (diced)
8 ounces
mushrooms, button (sliced)
3 cups
chicken broth
1 1/2 cup
rice, brown (uncooked)
2 cups
green peas (frozen and thawed)
1 teaspoon
rosemary, dried
1 teaspoon
thyme, dried
2 cloves
garlic (peeled and diced)
 
salt (to taste)
 
pepper (to taste)

Instructions

Heat a large skillet over medium-high heat. Add 1 tablespoon of canola oil to pan. Mix paprika, garlic powder, salt and pepper together by shaking in a zip-lock plastic bag. Add chicken pieces to bag and shake to coat evenly with dry spice mixture. Add chicken to pan and sauté for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan and set aside.
Return pan to medium-high heat. Add remaining canola oil to pan. Add onion and mushrooms; sprinkle with salt and pepper, sauté for 5 minutes or until onion is lightly browned, stirring occasionally. Stir in chicken broth and rice and bring to a boil. Cover, reduce heat to low, and simmer for 35 minutes. Stir in the chicken, peas, thyme, rosemary and garlic. Cover and cook 10 minutes or until rice is tender and chicken is done. Season with additional salt and pepper to taste.
 

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.