Recipe: Delicious Baked Rice, Chicken and Mushrooms (American biryani)

Baked Rice, Chicken and Mushrooms (American biryani). This warming, savory, hearty baked rice casserole was originally meant to be an Indian-style biriyani, but my larder was stocked with Gallic ingredients: mushrooms, thyme, garlic, parsley I switched gears Put chicken pieces on a baking sheet and season generously with salt and pepper. Add mushrooms and chicken, stir-fry for a few minutes until the surface of the chicken is white. One Skillet Chicken and Rice with Mushrooms!

Haven't made this in ages, so thanks for the reminder!! Rice flavored with mushrooms, onion, parsley and oregano. This is an easy rice dish that can be embellished for a main meal or served as a side dish. You can have Baked Rice, Chicken and Mushrooms (American biryani) using 17 ingredients and 23 steps. Here is how you achieve it.

Ingredients of Baked Rice, Chicken and Mushrooms (American biryani)

1. It's of Meat.
2. You need 2 pounds of chicken thighs.
3. It's 1 of Tbl. Garlic prefer.
4. It's of Salt.
5. You need of Ground black pepper.
6. You need of Main.
7. It's 1 of onion, large.
8. It's 3-4 of garlic cloves.
9. It's 2 of Bay leaves.
10. You need 2 tsp. of Ground thyme.
11. You need 4 cups of chicken broth.
12. Prepare 8 ounces of mushrooms.
13. You need 1 cup of peas.
14. Prepare 2 cups of basmati rice, uncooked.
15. It's of Salt.
16. You need of Ground black Pepper.
17. It's 1 cup of white wine.

In a large bowl, stir together the white rice, cream of mushroom soup, and vegetable broth. Blend in the onion, mushrooms, parsley, oregano. The rice, as suggested should be cooked with chicken broth, great. A fuss-free family meal that will you'll want to make again and again, with a lovely coconut taste.

Baked Rice, Chicken and Mushrooms (American biryani) instructions

1. Soak rice in water, needs at least 20 minutes..
2. Cut up chicken into bite sized pieces..
3. Liberally salt, pepper and garlic powder chicken..
4. Mix well, set aside.
5. Chop onion, place a dutch oven on medium high heat, add 3 Tbl. Oil..
6. Add onions and and stir. You need to cook until nicely browned, about 8 minutes..
7. Chop garlic and mushrooms while onions are cooking, stir onions every minute.
8. Add chicken, stir. Add Bay leaves and thyme, stir well..
9. Continue stirring about 2-3 minutes until chicken takes on a little color.
10. Add wine and stir, simmer briskly until reduced by half. About 5 minutes..
11. Added mushrooms stir.
12. Added broth, drain rice, add to pot, stir..
13. Bring to simmer. TASTE IT! Adjust seasoning..
14. Add peas. I only had peas and carrots, still good..
15. Cover and simmer, adjust heat as needed for a simmer. Mine was medium low..
16. Preheat oven to 350F.
17. Simmer for 10 minutes..
18. Stir, recover, place in oven for 20 minutes..
19. Remove from oven, and let sit, covered, 10 minutes..
20. Fluff rice..
21. Serve, garnish with some flat leaf parsley.
22. Note - if you want bright green peas, don't add the as above, you can blanch then about 3 minutes, and add them when the rice is done (after the last 10 minute sit) and stir them in..
23. Another nice garnish is to saute some sliced mushrooms while waiting for the last 10 minutes, in butter, and serve them on top..

If you're a fan of chilli con carne, you'll love this dark, sweet and spicy South American stew with ancho, ground nuts Mushroom-stuffed chicken with lemon thyme risotto. Chicken, rice and our delicious Cream of Mushroom soup come together in a basic recipe that's easy to customize. See the recipe tips for guidance on how to make the recipe prep even easier, and for other variations. Mushrooms - my absolute favourite in the baked rice. I used a mixture of Portobello and button mushrooms.