Chicken breast with rice and mushrooms. Rice with Mushrooms and Chicken: Chinese Recipe

Today we will cook a hearty dinner, as you chicken baked with rice in the oven? Chicken with rice in a creamy sauce and with spices - a real treat!

Cooking features:

Cooking time for baked chicken with mushrooms - 80 minutes;

Number of servings - 6 servings;

The calorie content of baked chicken with mushrooms is high.

Dish Ingredients:

• Chicken meat - 600 grams;
• Chopped parsley - 2 tablespoons;
• Pepper and salt - to taste;
• Paprika - ½ teaspoon;
• Olive oil - to taste;
• Long grain rice - 1 cup;
• Chopped onion - 1 piece;
• Sour cream and cream - ½ cup each;
• Chopped garlic - 2 cloves;
• Chicken broth - 1/3 cup;
• Mushrooms - 200 grams;
• White wine - ¼ cup;
• Italian herbs.

How to cook baked chicken with rice:

1. Heat a small amount of olive oil in a skillet over medium flame.
2. Season the meat pieces and fry until caramelized. Then transfer them to a bowl.
3. Add oil to the pan, reduce the flame and sauté the onion for 3 minutes. Then add the garlic and cook for another 30 seconds. Increase the flame and add chopped mushrooms and fry them until caramelized.
4. Add wine and wait until it evaporates to a tablespoon. Then pour in the broth and remove the pan from the heat. Next, put sour cream, cream and 1 ½ teaspoons of salt.
5. We put raw rice on a baking sheet or other container, and then add the prepared broth with wine, sour cream and cream, put herbs, paprika and mix thoroughly.
6. We lay out the chicken on top, cover with a lid and bake in the oven for 45 minutes at a temperature of 180 degrees. If chicken baked with rice, it turned out liquid, remove the lid and leave it in the oven for a few minutes.
7. Sprinkle the finished casserole with herbs and serve.

A hearty dish of a whole baked chicken stuffed with a side dish of rice and mushrooms.

• 1 chicken (≈1.5 kg)
• 200 g mushrooms (champignons)
• 100 g rice (preferably long grain)
• 150 g onion
• 1 st. l. without a slide of paprika
• salt
• pepper
• vegetable oil

A delicious, hearty oven-baked chicken dish is a win-win option for a hearty dinner.
I used a wonderful spice - dried paprika (not spicy) to grate the chicken and get a delicious and tanned crust. For the chicken filling, I used a mixture of long-grain rice (basmatti), mushrooms and fried onions. Due to the fact that the filling reaches readiness inside the chicken, it is saturated with all its juices, so it turns out to be very tender and crumbly.
I like to bake chicken in the oven in the sleeve. The chicken turns out to be very soft, tender inside, but at the same time it has an appetizing crust on top (for this, at the end of baking, you need to tear or cut the sleeve and put it back in the oven). When roasting in a sleeve, there is no risk that the chicken will dry out on top before it has time to cook inside (this is especially true for large birds). If you do not have a sleeve, you can carefully cover the top of the bird with foil (but I still advise you to try cooking in a sleeve).

Cooking:

In a small bowl, mix paprika, salt, pepper and 1-2 tbsp. l. vegetable oil.

Rub the mixture thoroughly on the outside and inside of the chicken. Leave to marinate for 1-2 hours (or longer, but then it is better to refrigerate).

We are preparing the stuffing.
Peel the onion, cut into thin half rings.

Mushrooms cut into pieces.

Rice pour a glass of water (water twice as much as rice), salt, cook over low heat until half cooked (about 10 minutes after boiling).

Heat up some vegetable oil in a frying pan.
Add the onion, fry for 5-10 minutes until lightly golden.
Transfer the onion to a plate.

Put the mushrooms in the pan, fry for 15-20 minutes or until all the released liquid has evaporated. Salt and pepper at the end.

Add fried onions and boiled rice to the mushrooms.

Stir, add salt if necessary.

Stuff the chicken with the resulting mixture, not very tightly.
Prick with toothpicks.

Tie the legs of the chicken (I knitted with a strip cut off from the edge of the sleeve, you can use kitchen thread or plain cotton).

I bring to your attention another option for cooking rice with chicken in the oven. In this recipe, I supplemented it with mushrooms and I will tell you .... it turned out even tastier!

A very hearty, flavorful dish. Complete lunch or dinner!! I highly recommend it, I'm sure you'll love it!!

Let's start with marinating the chicken, it can be any parts of the chicken, I have thighs.

Rub chicken thighs with salt and pepper and brush with olive oil. Set aside while we work on the rest of the ingredients.

Cut the onion into cubes, grate the carrots and fry them together until soft in 2 tbsp. vegetable oil.

Cut the mushrooms into plates and fry separately for 1 tbsp. vegetable oil over high heat for 4-6 minutes until golden brown.

Put the fried vegetables and mushrooms in a deep baking dish, salt and season to taste.

Sprinkle rice and spices on top.

Pour boiling water over to cover rice and vegetables by 2-3 cm.

Lay the marinated chicken thighs on top. Cover the mold with a lid or foil and put in a preheated oven for 1 hour.

Then remove the lid (foil) and bake for another 10 minutes. If necessary, add more boiling water so that the rice does not turn out dry.

If you still have yesterday's boiled rice, today you can make a different, new dish out of it. Using the leftovers in the refrigerator for new dishes is very economical and rational! If you have boiled rice, you can cook pilaf with chicken and mushrooms or pilaf with vegetables from it, it already depends on your mood and what you have in the refrigerator. For breakfast or dinner, you can cook an omelette casserole . Serve well with rice and soup for the first. Get ready.

Ingredients for fried rice with chicken and mushrooms.

Boiled rice - 4 tbsp.
Chicken breasts - 2 pcs.
Mushrooms - 75 g
Green onion - 2 stalks
Green peas - 100 g
Eggs - 2 pcs.
Soy sauce - 1 tbsp.
Butter - 1 tbsp.
Salt, ground black pepper - to taste

How to cook fried rice with chicken and mushrooms.

1. Rinse the chicken breasts, cut the fillet and cut into thin strips. Wash mushrooms and cut into small pieces. If these are forest mushrooms, they must be pre-cooked. You can use frozen mushrooms or pickled, washed in clean water and chopped.
2. Melt the butter in a deep frying pan, fry the chicken fillet on it, stirring until it turns white. Add mushrooms, salt and pepper. Simmer together for 5 minutes, transfer to a plate.
3. Fry the cold boiled rice that you already have in the refrigerator in the oil on which the chicken and mushrooms were fried. If you are cooking new rice, then it must be well cooled before frying. Fry rice until golden brown, stirring.
4. Beat the eggs with a whisk and fry, stirring, for about 1 minute, so that the protein seizes. Mix with rice.
5. Add fried chicken and mushrooms to rice with egg. Chop the onion and add it along with the green peas to the pan. Pour over the soy sauce, stir and simmer for a couple of minutes so that all the ingredients are soaked. Serve hot.

Cooking instructions

30 minutes Print

1. For this dish, we need ready-made rice. Well, if it is yesterday, already a little dried up. Well, if there is no ready-made, then it does not matter - we will cook fresh. We cook rice in a ratio of 2: 3 and do not salt. It is better to do this in advance so that it cools down. Cheat sheet How to cook rice

2. Mushrooms (it is better to take small dense mushrooms) cut into quarters and fry until golden brown in 2-3 tablespoons of vegetable oil.
Crib How to prepare champignons

3. Put the fried champignons in a cup and set aside so as not to interfere.

4. Now cut the chicken fillet into medium-sized cubes. You can even large, when frying they wrinkle a little.
Crib How to prepare chicken fillet

5. Peel the onion and cut into half rings, and crush the peeled garlic with a knife and finely chop.
Crib How to prepare garlic

6. In the wok, where the mushrooms used to be fried, we immediately fry the garlic in the remaining oil and immediately throw the onion so that the garlic does not start to burn. Now, just add sesame oil. wok tool The classic Chinese wok is a round steel frying pan that cooks quickly, tossing the contents with the agility of street jugglers. If you really want to cook in a classic wok with a round bottom in an apartment where there is no gas stove, you can buy and build a special burner in the form of a ceramic funnel into the work surface. It costs several times more than the most expensive wok, but it heats both the bottom and the sides. The best choice for those who want to not only fry noodles and vegetables in a wok, but also use it as a deep saucepan is the Le Creuset enameled cast iron wok. This is a versatile kitchen tool. In it, with one force, you can fry vegetables, meat and noodles or cook quick soups, almost like from a bag. The focus of this pot is its shape, which distributes heat in the most advantageous way and allows you to cook with a negligible amount of oil in a negligible number of minutes. At the same time, it is better to fry small amounts of food in a wok so that the food does not spoil and does not boil in a large, clumsy heap.