This delicious Mushroom Baby Corn and Chicken Rice One Pot is simple to make, delicious, flavourful with a subtle hint of lemon. It is inspired by the Mediterranean, the combination of the onion, garlic and spices sauté in butter creates the base of the broth. Then the added mushroom, baby corn and lemon take the broth to another level creating a delicious rich broth which is used to cook the rice.
Imagine seated in a restaurant in the Amalfi cost or south of France eating this dish with a glass of cold Rośe on the side? Yes I know it is not an Italian or French dish however the subtle lemon taste and herbs will take you on a beautiful journey to the Mediterranean.
This dish is easy to make and you only need one cooking pot and basic ingredients making it the perfect dish for a quick dinner for one, family gatherings or friends dinner party. This recipe is for all year round and it takes about 40 minutes.
The secret of increasing the rich flavour of the dish is taking your time to sauté the onion and garlic in butter and oil until translucent and a bit caramelise. That is one step I never skip when cooking, it Creates a rich flavour profile that enhances the dish and takes it to another level. If you like this recipe then the Easy Mussels one pot rice recipe will be right up your alley.
Ingredients
- Organic Chestnut Mushrooms
- Baby Corn
- Chicken Thighs fillet
- Yellow Onion
- Garlic
- Thai Basil
- Lemon
- Rapeseed oil
- Unsalted Butter
- Bay Leaves
- Italian-style herb blend
- Black Pepper
- Chilli Flakes
- Knorr seasoning (Aromat) or your favourite chicken bouillon powder
- Knorr chicken stock
- Cornish sea salt crystal
See recipe card for quantities.
Instructions
Substitutions
If you are a vegetarian or would like to replace the ingredients listed below, they can be replaced to adapt to your eating habit. The chicken been replaced will not affect the flavour profile of the dish.
- Chicken- the chicken can be replaced with plant-based chicken to make it vegetarian.
- Knorr Chicken Stock - use vegan stock/seasoning, use vegan butter to make it vegetarian.
Variations
- Spicy - Add more chilli flakes while cooking to make it spicy.
- Fancy/Deluxe - Serve it with crispy onions, chilli oil or salad on the side.
- Kid-friendly - Shred the chicken and cut the vegetables to a safe size that is suitable for your child.
Storage
Fridge: Leftovers can be stored in a container with a tight lid in the fridge for three to four days.
Freezer: It can be stored in a container with a tight lid and put in the freezer for a maximum of one month. When ready to reheat, remove it from the freezer and leave it to thaw in the fridge overnight.
Reheat: Reheat it in the microwave for about 2-3 minutes following your microwave settings and safety guidelines or put it in a bamboo steamer and steam it until it is heated. The steam will make it fluffy and taste as freshly cooked. You can also put it in a pan, on medium heat, stirring occasionally until it's heated.
FAQ
Can this dish be made in the oven instead of a stove hub?
Yes it can be cooked in the oven at 180 degree Celsius and 365f fahrenheit for about 40-50 minutes, covered in foil until the chicken is cooked and Well done.
PrintRecipe
Mushroom baby corn and chicken rice one pot
- Total Time: 50 minutes
- Yield: 5 1x
Description
This delicious mushroom baby corn and chicken rice one pot is simple to make, delicious, and flavourful with a subtle hint of lemon. It is inspired by the Mediterranean, the combination of the onion, garlic and spices sauté in butter creates the base of the broth. Then the added mushroom, baby corn and lemon take the broth to another level creating a delicious rich broth which is used to cook the rice.
Ingredients
- 20grams of unsalted butter
- rapeseed oil 100 mls
- 3 fillet Chicken thighs (320grams)
- two small onions (Chopped into small pieces)
- 3 garlic cloves(Chopped into small pieces)
- one teaspoon of black pepper
- 2 bay leaves
- one teaspoon of chilli flakes
- One teaspoon of Italian-style herb blend
- two teaspoons of knorr seasoning
- one teaspoon of salt
- Organic Chestnut mushroom (300 grams) (Chopped into medium pieces)
- Baby corn (175 grams ) (Cut into two)
- 500 ml of water
- one knorr chicken stock pot
- one medium-large lemon (squeeze)
- 300 grams of Thai hom mali fragrance rice or basmati rice (Washed)
Instructions
- Pat the chicken thighs dry with a kitchen paper towel season with salt and set aside.
- Heat the oil/butter on medium heat, add the chicken thighs to the hot oil and sear until brown and crispy. You should be able to lift the chicken without it sticking to the pot if properly seared. Flip it and sear the other side. Remove them from the pot and set aside.
- Add the chopped onions and garlic into the remaining oil and sauté until translucent, stirring occasionally, this should take about 4 minutes. Add the spices and stir them until combined.
- Add the Mushrooms and baby corn to the pan. Add the water, knorr seasoning, knorr chicken stock and salt stir and taste. Add one freshly squeezed lemon juice to the broth, cover the pot and let it simmer for about 5 minutes. The broth will become slightly thicker and richer.
- Add the washed rice to the pan and mixed until combined. Add the Chicken thighs on top of the rice and cover the pot. Reduce the heat to medium-low and leave it to cook for about 12-15 minutes until the rice and chicken are cooked. The rice should be fluffy and cooked. Turn the stove off, and leave the rice to stand for 5 minutes.
- It's ready, served in your favourite bowl or plate, and garnished with basil. Or serve with a side of chilli oil and salad. Bon appetite. Enjoy.
Notes
How to store it:
Fridge: Leftovers can be stored in a container with a tight lid in the fridge for three to four days.
Freezer: It can be stored in a container with a tight lid and put in the freezer for a maximum of two weeks. When ready to reheat, remove it from the freezer and leave it to thaw in the fridge overnight.
Reheat: Reheat it in the microwave or put it in a bamboo steamer and steam it until it is heated. The steam will make it fluffy and taste as freshly cooked. From the freezer, you can put it in a pan, on medium heat, stirring occasionally until its heated.
- Prep Time: 10
- Cook Time: 40
- Category: Dinner
- Method: One Pot
- Cuisine: Mediterranean Inspired
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov and https://www.food.gov.uk.
Linda says
It’s delicious, also so simple to make. I will definitely be making this dish again.
Nobramarie says
Thank you so much for making it, am so glad you love it.