- Recipes
- Chicken And Mushroom Baked Rice
Dinner
Chicken and Mushroom Baked Rice
Difficulty:
Easy
Prep time:
20 mins
Cooking time:
40 mins
Servings:
6
Ingredients
Chicken
- 500g Chicken thigh, cut into bite-sized pieces
- 1 tbsp Garlic-infused olive oil
- 1/2 tsp Dried thyme
- 1 tsp Garlic powder
- 1 tsp Chicken stock powder
Rice
- 2 tbsp Garlic-infused olive oil
- 1 Brown onion, medium, diced
- 500g Swiss brown mushrooms, sliced
- 1/4 cup Plain flour
- 625ml Chicken broth
- 625ml a2 Milk® Full Cream
- 1 tsp Chicken stock powder
- 1 tsp Salt
- 1/2 tsp Black pepper, or to taste
- 1 1/2 cups White long-grain rice, rinsed
- 1 head Broccoli, cut into florets
- 200g Pecorino Romano, finely grated
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Directions
- Preheat oven to 190°C (170°C fan-forced).
- Place the chicken pieces in a bowl with 1 tbsp garlic-infused olive oil, thyme, garlic powder, and 1 tsp chicken stock powder. Mix to coat and set aside.
- Heat 2 tbsp garlic-infused olive oil in a large oven-safe frying pan or casserole dish over medium-high heat. Add the diced onion and cook for 2-3 minutes until softened.
- Add chicken and sear both sides until golden brown.
- Push vegetables to the side. Add the chicken pieces and cook for 4-5 minutes, turning occasionally, until browned on all sides.
- Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
- Gradually add the chicken broth and a2 Milk® Full Cream, stirring constantly until the flour has dissolved and the sauce begins to thicken. A few small lumps are fine.
- Add the 1 tsp chicken stock powder, salt, and pepper. Stir to combine, then turn off the heat.
- Add the rinsed rice and stir through evenly.
- Arrange the broccoli florets on top, pressing them gently into the rice mixture.
- Transfer to oven (or if already in an oven-safe pan, place directly in oven). Bake uncovered for 40 minutes until rice is cooked through and top is golden.
- Remove from oven and top with grated parmesan.
