This is a recipe for those who avoid braising when cooking - no fatty meats and no frying.
Wash the chicken fillet, cut it into small servings and place in the tray in which you'll be cooking. Season with a little salt, savory and black pepper. Add the cleaned and diced carrot, the olive oil and pour in 1 cup water to nearly cover the meat.
Put in the oven at 482°F (250 °C) for about 30 min. In the meantime, clean and wash the mushrooms, wash the rice until the water turns clear and soak in cold water for 15 min.
Take the tray out and flip the bites of chicken meat over with a fork. Use a spoon to pour rice and mushrooms under and around the meat. Add another 1 cup water or a little more to make sure the rice doesn't end up undercooked.
Once boiling, keep track of the time - boil for as long as described on the rice package. The time varies for every rice variety. The fillet needs to crisp on top as well.
Serve warm with pickle and glass of white wine during winter!