Category: Poultry Dishes

Serves: 4

Ingredients

• 2 cups boiling water
• 1/4 cup dried porcini mushrooms (about 1/4 oz)
• 2 Tbsp olive oil, divided
• 1 lb skinless, boneless chicken thighs, cut into 1-in pieces
• 1 tsp sweet paprika
• 3/4 tsp salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 3/4 cup chopped onion
• 8 oz cremini mushrooms, sliced
• 3/4 cup uncooked brown rice
• 2 cups frozen green peas, thawed
• 1 Tbsp chopped fresh thyme

Directions

1. Combine 2 cups boiling water and porcini mushrooms; let stand for 20 minutes. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil to pan; swirl to coat. Sprinkle chicken evenly with paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken mixture to pan; sauté for 5 minutes or until chicken is browned, stirring occasionally. Remove chicken from pan.
3. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and cremini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; sauté 4 minutes or until lightly browned, stirring occasionally. Stir in reserved porcini liquid, chopped porcini, and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in the reserved chicken, peas, and thyme. Cover and cook 10 minutes or until rice is tender and chicken is done.

Nutrition Facts

Calories: 398 , Fat: 12.8g , Saturated fat: 2.4g, Protein: 30.8g, Carbohydrate: 40.7g, Fiber: 6.1g, Cholesterol: 94mg, Iron: 3.6mg, Sodium: 620mg, Calcium: 49mg