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