Preparation: Step 1
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Prepare all the products necessary for the preparation of rice with mushrooms and chicken in a pan. It is better to take the filtered water.
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Step 2
Remove excess fat from chicken fillet, veins and films. Rinse and dry with a paper towel. Cut the fillet into small pieces.
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Step 3
Warm up the pan with a spoonful of oil. Put the chicken and fry over medium heat until light brood is about 5-6 minutes, stirring periodically.
💡 Council: If you want to get a more golden crust, do not interfere with the chicken too often.
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Step 4
While the chicken is fried, Clean and cut the onion in small cubes. Such a cut will make its taste softer and allow it to evenly be distributed in the dish.
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Step 5
Clean and grate the carrots on a large grater. You can also cut into strips or Watchwork — choose how you are better than you are familiar.
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Step 6
Add onions and carrots to chicken. Stir and fry all together for another 6-7 minutes so that the vegetables become soft and taste the meat.
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Step 7
Cut the mushrooms with plate or pieces, if they are large. Very small can be left whole so beautifully in the finished dish.
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Step 8
Put champignons to chicken and vegetables. Fry 8-10 minutes until moisture evaporates and the mushrooms begin to blush slightly. Fry without a lid so that everything is browned, and not extinguished.
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Step 9
Clean the garlic and cut it finely or squeeze through the press. Add to the pan. Fry about 30 seconds — until a pleasant aroma appears.
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Step 10
Rinse rice in cold water, changing water to transparent. This will help make rice crumbly and remove excess starch. You must do this. Otherwise, porridge will turn out, not crumbly rice with chicken and mushrooms.
Pour rice to vegetables, mushrooms and meat. Stir so that the grains are warmed up and absorb the aroma.
Which rice is better to choose for pilaf, cereals, rolls, salads, kuti and kharcho?
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Step 11
Pour hot water or broth, salt and pepper to taste. If desired, you can add a pinch of your favorite spices — for example, paprika or bay leaf.
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Step 12
Bring everything to a boil over medium heat. As soon as it boils — to reduce the fire to the weak, cover with a lid and simmer rice with mushrooms and chicken in a pan for 20–25 minutes, until the rice absorbs the entire liquid and becomes soft.
Turn off the fire and leave the dish under the lid for another 10 minutes. This will help him “reach” and become more fragrant and juicy.
If you want to make the dish more satisfying, you can add a little butter at the very end.
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Step 13
Rice with mushrooms and chicken in a pan is ready.
Remove the lid and mix gently. Lay out on plates and serve hot.
The remaining delicious rice with chicken can be stored in a container in the refrigerator for up to 2 days — it does not lose taste and warmly warms up. You can even freeze.
Bon appetit!
📌 Want more ideas for dinner? Look at our selection of others rice recipes in a pan With photos and videos — tasty, simple and home dishes are waiting for you!
