Ingredients
- 1 lb boneless chicken (breast or thighs)
- 1 cup long-grain or basmati rice
- 4 cloves garlic, minced
- 8 oz mushrooms (button, cremini, or shiitake), sliced
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- Fresh herbs (parsley or thyme)
- 1 cup sautéed vegetables (onions, bell peppers, peas)
- 2 tablespoons soy sauce (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then sauté until golden brown (5-7 minutes). Remove and set aside.
- Add minced garlic and sliced mushrooms to the skillet, sautéing for 3-4 minutes until fragrant.
- Stir in the rice, toasting for about a minute to enhance flavor.
- Pour in broth, bring to a gentle boil, and return chicken along with sautéed vegetables to the skillet.
- Lower heat, cover, and let simmer for 15-20 minutes until rice is tender.
- Once cooked, stir in soy sauce and fresh herbs. Adjust seasoning as necessary.
- Serve in bowls, garnished with additional herbs.
Notes
For added flavor, experiment with different mushrooms or include a variety of vegetables. Letting the dish rest before serving enhances flavor melding.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Southern
- Diet: Non-Vegetarian