Chicken & Mushroom Rice Bowl

CHICKEN AND MUSHROOM RICE BOWL - SERVES 4

EVENING MEAL

INGREDIENTS

• 480ml boiling water
• 32g Porcini mushrooms
• 2 tablespoons olive oil, divided
• 4 boneless chicken thighs, cut into small pieces
• 1 teaspoon sweet paprika
• ¾ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 1 chopped onion
• 225g cremini mushrooms, sliced
• 155g of uncooked rice
• 280g frozen green peas
• 1 tablespoon chopped fresh thyme

INSTRUCTIONS 

1. Mix the 480 ml boiling water and porcini mushrooms; let stand for 20 minutes. Drain through a sieve over a bowl, reserving soaking liquid for later. Next chop the mushrooms into small pieces. 
2. Heat a large pan over medium-high heat. Add 1 tablespoon olive oil to the pan. Marinate the chicken evenly with paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the chicken mixture to the pan; saute for 5 minutes or until chicken is browned. Then remove the chicken from the pan.
3. Return the pan to medium-high heat. Add remaining 1 tablespoon oil to the pan. Add the onion and cremini mushrooms; season with the remaining salt and pepper; cook for roughly 5 minutes or until lightly browned.
4. Stir in the reserved porcini liquid held back in step 1, chopped porcini, and rice; bring to a boil. 
5. Cover, reduce heat to medium-low, and simmer gently for 30 minutes. 
6. Stir in the reserved chicken, peas, and thyme. Cover and cook for 10 minutes or until the rice and chicken is done.

NUTRITION