Chicken with rice and mushrooms
6
Points®
Total time: 1 hr 5 min • Prep: 15 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
This easy, one-pot meal is chocked-full of veggies and chicken and will surely please hungry appetites. Most of the work is required early in the process but once the rice is added the ingredients in the skillet can slow cook unattended. An important part of this recipe is cooking the vegetables in the oil long enough to turn them golden and slightly caramelized. The mushrooms give off liquid, which needs to be cooked off before the mushrooms can brown. After the liquid evaporates, you’ll find that the vegetables’ natural sugars are released; the vegetables will turn golden and begin to caramelize, making all the difference to the flavor of the dish.
Ingredients
Olive oil
2 tsp
Uncooked skinless boneless chicken breast
1 pound(s), trimmed of all visible fat and cut into 1 1⁄2-inch chunks
Cremini mushroom
½ pound(s), fresh, sliced
Celery
2 rib(s), medium, thinly sliced
Carrots
2 medium, chopped
Uncooked leeks
2 cup(s), cleaned and thinly sliced
Tomato
1 medium, chopped
White wine
¼ cup(s)
Instant long grain and wild rice mix
6 oz
Reduced sodium chicken broth
2 cup(s)
Fresh parsley
2 Tbsp, fresh, chopped
Instructions
1
Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning occasionally, until browned, about 6 minutes; transfer to a plate.
2
Heat the remaining 1 teaspoon oil in the same skillet. Add the mushrooms, celery, carrots, and leek. Cook over medium heat, stirring occasionally, until the vegetables are very tender and golden, about 12 minutes. Add the tomato and cook until soft, about 5 minutes. Stir in the wine and cook until the liquid evaporates, about 2 minutes.
3
Add the rice mix, stirring to coat the grains. Return the chicken to the skillet. Add the broth and bring to a boil. Reduce the heat and simmer, covered, until the liquid is absorbed, the rice is tender, and the chicken is cooked through, about 25 minutes. Remove the skillet from the heat and serve sprinkled with the parsley. Yields 1 1/4 cups per serving.
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