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Chicken and Rice with Mushrooms

6-8 servings
Ingredients

  • 3 boneless chicken breasts
  • 1 onion chopped (I use Vidalia)
  • 1 8 oz package of sliced mushrooms
  • 2 tablespoons of Garlic and Mushroom Olive Oil
  • 2 cups of basmati rice
  • 4 cups of chicken broth (low sodium)
  • 2 tablespoons of good quality olive oil (I use organic)

Instructions

  1. Cut the three chicken breasts into 3 long pieces diagonally and trim off any fat. Put in a bowl with 2 tablespoons of the garlic and mushroom olive oil, generous grind of salt and pepper, mix and set aside.
  2. In a large oven safe skillet with a tight fitting lid, heat 1 tablespoon of olive oil.
  3. Once the oil is hot add the onion and sauté until brown and caramelized. Set aside in a medium bowl.
  4. Add the other tablespoon of oil to pan and add the mushrooms. Sauté until golden brown. Remove to the same bowl as the onion.
  5. To the same skillet add the chicken pieces and lightly brown both sides. As they are done remove to the same bowl as onions and mushrooms.
  6. Once the skillet is empty turn the heat down to low and add the rice. Stir the rice until it starts to brown and it smells aromatic.
  7. Very slowly add a little broth and stir continuously and scrap the bottom of the skillet to get all the brown bits up. Continue adding the broth until you have about ½ cup to a cup left. Stir until the rice starts to bubble and then turn heat off.
  8. Add the chicken, mushrooms, and onion back to the skillet. Put the lid on and set it into a 375 degree oven for 30 minutes.
  9. After 30 minutes pull the skillet out and remove the lid. Stir the rest of the broth into the rice mixture and put lid back on. Let sit about 5 minutes or so.
  10. When ready to serve add freshly ground pepper and salt to taste.

This is very good leftover. If it’s dry try adding a little olive oil to it before reheating it.

Enjoy!