One-pot Chicken with Creamy Mushroom Rice

Ahhhh… autumn! I had mentioned, a few times, that I don’t like summer because of the high temperatures, so knowing that fall just arrived in South Hemisphere fills my heart with joy!

The temperature change, the falling leaves, the different day light… all this brings me sweet sensations and I really want to jump into warm and comfort recipes.

And taking some advantage of this spirit, I made this chicken with creamy mushroom rice. This is everything you want for a cooler day. The golden chicken and the creaminess of the rice are a perfect match!

And, besides all this, you will only need one pot to cook this recipe. Yeah yeah yeah: one pot! So you will have more time to enjoy the wonderful things that come with fall…

One-Pot Chicken with Creamy Mushroom Rice

Serves 2

Chicken

2 chicken tights

2 tsp salt

2 tsp white pepper

2 tsp black pepper

2 tsp garlic powder

1 bay leaf

2 tsp thyme (dry or fresh)

2 tsp rosemary (dry or fresh)

Juice of ½ lemon

1 cup white wine

1 tbsp olive oil

Rice

½ cup onion, chopped

1 garlic clove, chopped

1 cup brown rice

1 ½ cup of homemade vegetable (or chicken) broth, hot

1 cup of heavy cream

6 Portobello mushrooms, sliced

Marinate the chicken tights for 30 minutes (or more, if you have the time) with salt, peppers, garlic powder, bay leaf, thyme, rosemary, lemon and wine. After this time, warm up a pan (remember: same one for everything), add the olive oil and brown the tights, starting with the skin face down (keep the marinate liquid for later). You want both sides golden, but the chicken will still be raw on the inside. That’s fine. Take them from the pan and set aside.

In the same pot, sauté the onion, until golden brown, then add the garlic. When golden, add the champignons and let them cook for 2 minutes. Add the rice and mix well, so everything is covered in oil. Add the broth, heavy cream and the marinate liquid.

Bring to a boil, low the heat and, carefully, put the tights on the rice. Cover the pan and cook until the rice in soft (about 30 minutes).

Serve warm with a lot of (a good) olive oil! And enjoy the beauties of fall!

Love,

Renata