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Chicken with Rice, Mushrooms and Veggies

Tanya LevenovaTanya Levenova
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Chicken with Rice, Mushrooms and Veggies
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10/04/2017
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Preparation
45 min.
Cooking
100 min.
Тotal
145 min.
Servings
6
"It turns out so delicious that I already know I`ll be having seconds."

Ingredients

  • chicken legs - 17.5 oz (500 g)
  • rice - 4/5 cup (200 g)
  • onions - 2 heads
  • garlic - 2 cloves
  • carrots - 1
  • peppers - 1 green + 1 red
  • mushrooms - 7 oz (200 g)
  • white wine - 1/2 cup
  • black pepper
  • oregano
  • spearmint
  • salt
measures

How to cook

Boil the chicken legs for 30 min. Strain the broth and leave it aside. Remove the meat from the bones and tear it coarsely.

In a pan, braise the chopped onions, garlic (mashed with a knife and finely chopped) and the mushrooms. After 3-4 min., add the chopped carrot and peppers.

Once the vegetables soften enough, add the rice which you've washed in a colander. Once it turns clear, pour in the wine and 1/2 cup warm water.

Add the chicken meat and spices. Once the rice absorbs the liquid, pour the mixture into an oven dish. Pour 3 cups of the hot chicken broth over it.

Bake the dish in a preheated 390°F (200 °C) oven. Once it comes to a nice boil everywhere, turn the oven off. The rice takes in the water and the dish is ready to eat after 10-15 min.

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