RCI-RC.001.0183.001
Rice with Spring Onion and Mushroom Chicken
Rice with Spring Onion and Mushroom Chicken from the Recidemia collection
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- chicken breasts (diced)<br />2 unit
- of minced smoked bacon<br />5 oz
- minced onion<br />1 small
- minced spring onions<br />2 unit
- 1 clove
- of olive oil<br />100 ml
- of white wine<br />200 ml
- 1 oz
- of rice<br />1/2 lb
- 9 oz
- of minced parsley<br />1 tbsp
- of mustard<br />1 tbsp
- 1 unit
Method
1
Heat olive oil in a large wok or heavy-bottomed pan over high heat until shimmering. Add diced chicken breasts and stir-fry for 4-5 minutes until golden and cooked through, breaking apart any large pieces. Transfer to a plate and set aside.
2
In the same pan, add minced smoked bacon and cook for 2-3 minutes until the fat renders and bacon becomes crispy. Add minced onion and garlic, stirring constantly for 1-2 minutes until fragrant.
3
Add rice to the pan and stir to coat with the bacon fat, toasting for 2 minutes until the grains turn translucent at the edges.
4
Pour white wine into the pan and stir well, scraping up any browned bits from the bottom. Allow the wine to reduce by half, about 2 minutes.
5
Add butter and stir until melted and incorporated. Pour in cream and mustard, stirring to combine thoroughly.
6
Return the cooked chicken to the pan along with any accumulated juices. Stir well to distribute evenly throughout the rice mixture.
1 minutes
7
Reduce heat to medium-low, cover the pan with a lid, and simmer for 20-25 minutes until the rice absorbs the liquid and becomes tender, stirring occasionally to prevent sticking.
8
Add the minced spring onions and minced parsley to the pan in the final 2 minutes of cooking, stirring gently to combine.
9
Season the dish with salt and pepper to taste, adjusting the mustard intensity if needed. Transfer to a serving dish and serve hot.