Made with AI
Mediterranean Chicken and Mushroom Pilaf
Ingredients
- boneless chicken breast500 g
- white mushrooms200 g
- basmati rice300 g
- olive oil2 tbsp
- onion1 medium (about 110g)
- garlic2 cloves (about 6g)
- red bell pepper1 medium (about 120g)
- chicken broth800 ml
- Kalamata olives50 g
- dried oregano1 tsp
- dried thyme1 tsp
- lemon (zest and juice)1 medium (about 100g)
- fresh parsley2 tbsp (about 8g)
- salt1 tsp
- black pepper0,5 tsp
Instructions
- 1
Cut the boneless chicken breast into bite-sized pieces. Slice the white mushrooms, chop the onion, mince the garlic, and dice the red bell pepper. Zest and juice the lemon, and chop the fresh parsley.
- 2
Heat 2 tbsp olive oil in a large, deep skillet or pot over medium-high heat. Add the chicken pieces and season with
- 3
5 tsp salt and
- 4
25 tsp black pepper. Sauté for 4-5 minutes until lightly browned. Remove the chicken and set aside.
- 5
In the same skillet, add the chopped onion and sauté for 2 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- 6
Add the sliced mushrooms and diced red bell pepper. Cook for 4-5 minutes until the vegetables are softened and any liquid from the mushrooms has mostly evaporated.
- 7
Stir in the basmati rice, dried oregano, and dried thyme. Cook for 1-2 minutes, stirring, to toast the rice lightly.
- 8
Pour in the chicken broth, lemon zest, and lemon juice. Stir well, scraping up any browned bits from the bottom of the pan.
- 9
Return the browned chicken to the skillet. Add the Kalamata olives and the remaining salt and black pepper. Stir to combine.
- 10
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- 11
Remove from heat and let the pilaf rest, covered, for 5 minutes. Fluff the rice with a fork.
- 12
Sprinkle with chopped fresh parsley before serving. Serve hot and enjoy your Mediterranean Chicken and Mushroom Pilaf!
