Made with AI
Caribbean Spicy Chicken and Mushroom Pilaf
45 min 498 kcal per serving Medium
Ingredients
4 Servings
- boneless chicken thighs600 g
- parboiled rice2 cups
- sliced mushrooms1 cup
- small onion1 piece
- scotch bonnet pepper1 piece
- vegetable oil2 tablespoons
- chicken broth3 cups
- diced tomatoes0,5 cup
- paprika1 teaspoon
- black pepper0,5 teaspoon
- fresh parsley0,25 cup
Instructions
- 1
Cut the boneless chicken thighs into bite-sized pieces and season lightly with salt and black pepper.
- 2
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
- 3
Add the chicken pieces and brown them on all sides for about 5-6 minutes. Remove the chicken and set aside.
- 4
In the same pan, add the chopped onion and sauté for 2 minutes until translucent.
- 5
Add the sliced mushrooms and cook for another 2-3 minutes until softened.
- 6
Stir in the diced scotch bonnet pepper (remove seeds for less heat), paprika, and black pepper. Cook for 1 minute until fragrant.
- 7
Add the parboiled rice and stir to coat the grains with the spices and oil.
- 8
Pour in the chicken broth and add the diced tomatoes. Stir well to combine.
- 9
Return the browned chicken to the pan, nestling the pieces into the rice mixture.
