John Myers
Edas Mushroom Rice Chicken
The perfect edas mushroom rice chicken recipe with a picture and simple step-by-step instructions.
- 150 g Brown rice
- 350 g Chicken breast fillet
- 1 Onion
- 1 tbsp Tomato paste
- 400 ml Sieved tomatos
- 200 g Mushrooms
- 2 Tomatoes
- 2 Carrots
- 1 Red peppers
- 1 Green peppers
- 100 ml Vegetable broth
- 1 tbsp Olive oil
- 1 tbsp Herbs of Provence
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Chilli flakes
- Peel and finely chop the onion. Rinse the mushrooms briefly, dry and quarter them. Peel and slice the carrots. Wash the peppers, remove the stalk, seeds and white dividers. Cut the pulp into pieces.
- Wash the tomatoes, remove the stalk and cut the pulp into small pieces. Wash the chicken breast fillets and cut into strips. Cook the rice for 25-30 minutes according to the instructions on the packet.
- Heat the oil in a coated pan. Sear the chicken strips in it. At the same time, heat the fresh tomato pieces in a saucepan until the liquid comes out. Deglaze with broth. Add the carrots, peppers and Provence herbs. Let the vegetables simmer gently for 10-12 minutes with the lid closed.
- Add onions and mushrooms to the meat, fry for a few minutes. Pour tomato paste into the meat pan and fry briefly as well. Pour the meat mixture with the tomato puree, heat and season with salt, pepper and hot paprika flakes.
- As soon as the rice is cooked, drain it and mix it into the chicken pan. Serve the chicken and rice mixture with vegetables.
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