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Rice with chicken and mushrooms

Ingredients for 2-4 people 250 grams of white mushrooms fresh ψιλοκομμένα1 onion ψιλοκομμένοΑλάτι, white πιπέρι2 tea cups of rice Καρολίνα6 tea cups of hot broth κότας5 – 6 tablespoons grated παρμεζάνα2 fillets of chicken breast ψιλοκομμένα6 tablespoons fresh βούτυρο2 tablespoons ελαιόλαδο1 branch celery ψιλοκομμένοΕκτέλεσηΣε a saucepan, heat 3 tablespoons of the butter together with the olive oil and sauté the onion, celery and mushrooms chopped for 2 minutes.Then drop in the chopped chicken, after the αλατοπιπερώσετε well.Turn up the heat and turn the chicken to brown all around.Add the wine, cover the pot and reduce heat.Allow to boil for about 30 minutes.During check fluids, not dry, cook on low hearth, and with the lid in order not to dry out the chicken but if you need a drop and some water.Remove with a slotted spoon the chicken from the fire and put it in a warm place not cold.Pour in the pot that you boiled the chicken, without to empty his juices, rice.Cook 2 – 3 minutes on high heat. Then add the chicken broth, half a cup each time.When absorbed, add another, until you finish the broth and soften the rice and cook for about 15 minutes.Season with salt and add the remaining butter and the parmesan.Transfer the food to a platter, add the chicken pieces and serve.

Ingredients for 2-4 people…
250 grams of white mushrooms, fresh chopped
1 onion, finely chopped
Salt, white pepper
2 tea cups of rice Carolina
6 tea cups of hot chicken broth
5 – 6 tablespoons grated parmesan cheese
2 fillets of chicken breast, chopped
6 tablespoons sweet butter
2 tablespoons olive oil
1 branch celery, finely chopped
Execution
In a saucepan, heat 3 tablespoons of the butter together with the olive oil and sauté the onion, celery and mushrooms chopped for 2 minutes.
Then drop in the chopped chicken, after the αλατοπιπερώσετε well.
Turn up the heat and turn the chicken to brown all around.
Add the wine, cover the pot and reduce heat.
Allow to boil for about 30 minutes.
During check fluids, not dry, cook on low hearth, and with the lid in order not to dry out the chicken but if you need a drop and some water.
Remove with a slotted spoon the chicken from the fire and put it in a warm place not cold.
Pour in the pot that you boiled the chicken, without to empty his juices, rice.
Cook 2 – 3 minutes on high heat. Then add the chicken broth, half a cup each time.
When absorbed, add another, until you finish the broth and soften the rice and cook for about 15 minutes.
Season with salt and add the remaining butter and the parmesan.
Transfer the food to a platter, add the chicken pieces and serve.

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