This delicious Chicken Portabellini mushroom and rice recipe works best if you have a casserole pan both for stovetop and oven use.
For the chicken:
- 30ml Olive oil
- 1tsp Turmeric
- 1tsp Curry powder
- 1tsp Onion powder
- 1tsp Dried herbs
- 1tsp Salt
- Black pepper to taste
- 6-8 Pieces of Chicken with skin and bone
For the Rice:
- 15ml Olive oil
- 15ml Butter
- 1 Onion chopped into cubes
- 4 Garlic cloves roughly chopped
- 250g Portabellini mushrooms halved
- 1 Green pepper cut into cubes
- 1 Big tomato pitted and cut into cubes
- 1 Green chilli cut into strips
- 4 cups Chicken stock – warm
- 1.5 cups of Long grain rice
- Salt and pepper to taste
For the Chicken:
Heat an oven bake Casserole on medium-high heat. Rub the chicken pieces with olive oil, spices, and salt and fry until skin is brown and crunchy.
Remove the chicken and place it on the side.
Preheat the oven to 200°C
For the Rice:
Using the same casserole pan – add the olive oil and butter and let it melt. Add the onions and pinch of salt and saute until soft. Add the garlic and portabellini mushrooms. Saute for 1-2 minutes until golden brown.
Add the chilli, green pepper, and tomato. Add the chicken stock and rice and let it simmer.
Place the chicken into the casserole making sure the skin is still exposed. Close the casserole pan with a lid or tin foil and place it in the oven to bake for 25min.
Remove the lid and bake for an extra 25min until rice is cooked and chicken is golden brown.
Garnish and serve straight out of the casserole pan.
Recipe courtesy of: The South African Mushroom Farmers’ Association
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