Chicken, Portabellini & Rice One Pot Wonder
A delicious Chicken and mushroom stew all made in a single pot.
Ingredients
For the chicken:
- 2 tbsp olive oil
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp onion powder
- 1 tsp dried herbs
- 1 tsp salt
- Freshly ground black pepper
- 8 chicken pieces, bone in & skin on
For the rice:
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 250 g portabellini mushrooms, sliced in half
- 1 green bell pepper, cubed
- 1 large tomato, seeded & diced
- 1 green chilli, sliced
- 4 cups chicken stock, hot
- 1 ½ cups long grain rice
- Salt and pepper, to taste
- Fresh herbs, to garnish
Instructions
For the chicken:
- Rub the chicken generously with olive oil, spices and salt. Heat a large oven proof buffet casserole pan / wide pot with a lid on medium-high heat. Brown the chicken pieces in a drizzle of olive oil.
- Pay special attention to getting a nice crispy skin. Remove the chicken from the pan and set aside. Preheat oven to 200˚C.
For the rice:
- To start the rice, heat the olive oil and butter in the same pot / pan used to brown the chicken.Add the onion and a pinch of salt and sautée until tender. Add the garlic and portabellini mushrooms. Sautée for 1-2 minutes until golden. Add the green pepper, tomato, chilli and mix.
- Pour in the hot chicken stock and stir in the rice. Bring to a simmer. Carefully nestle the chicken pieces into the rice and stock without submerging the skin.
- Cover with a lid (or tinfoil) and bake for 25 minutes. Remove the lid and bake for another 25 minutes until the rice is cooked and the chicken skin is golden and crisp.
- Fluff the rice with a fork, garnish with fresh herbs and serve straight out of the baking dish!