This recipe combines tender chicken fillets with a flavorful mushroom sauce and a side of aromatic basmati rice. The dish is spiced up with chili peppers and a blend of herbs, making it a satisfying and hearty meal that’s sure to please everyone at the table.
Ingredients:
For the Chicken and Mushroom Sauce:
Chicken fillets: 2
Soy sauce: 2-3 tablespoons
Tomato paste: 1 tablespoon
Mustard: 1 teaspoon
Italian herbs: 1 teaspoon
Paprika powder: 1 teaspoon
Onion: 1, finely chopped
Butter: for sautéing
Garlic: 2 cloves, minced
Chili peppers: 2, finely chopped
Mushrooms: 200g (7 oz), sliced
Cheese: 100g (3.5 oz), grated
For the Basmati Rice:
- Basmati rice: 1 cup
- Onion: 1, finely chopped
- Butter: for sautéing
- Garlic: 2 cloves, minced
- Carrots: 2, grated or finely chopped
- Paprika: 1 teaspoon
- Turmeric: 1 teaspoon
- Sriracha sauce: 1 tablespoon
- Soy sauce: 3-4 tablespoons
- Water or chicken broth: 2 cups
Instructions
1. Prepare the Chicken and Mushroom Sauce
- Marinate the Chicken:
- In a bowl, mix the soy sauce, tomato paste, mustard, Italian herbs, and paprika powder.
- Add the chicken fillets, ensuring they are well-coated with the marinade. Let the chicken marinate for at least 20 minutes to absorb the flavors fully.
- Sauté the Vegetables:
- Heat butter in a pan over medium heat.
- Add the finely chopped onion and sauté until translucent.
- Add the minced garlic and chili peppers, cooking for another 30 seconds until fragrant.
- Cook the Chicken:
- Place the marinated chicken fillets into the pan, cooking for about 5-7 minutes on each side until browned and cooked through.
- Remove the chicken from the pan and set it aside.
- Prepare the Mushroom Sauce:
- In the same pan, add more butter if needed, and sauté the sliced mushrooms until they release their moisture and begin to brown.
- Return the cooked chicken to the pan, along with any juices from the plate.
- Top with grated cheese, cover, and cook on low heat until the cheese melts and everything is well combined.
2. Prepare the Basmati Rice
- Sauté the Aromatics:
- In a medium pot, melt butter over medium heat.
- Add the finely chopped onion and garlic, sautéing until the onion becomes translucent.
- Cook the Carrots:
- Add the grated or chopped carrots to the pot, cooking for 2-3 minutes until softened.
- Stir in the paprika and turmeric, cooking for an additional minute to release their flavors.
- Cook the Rice:
- Add the basmati rice to the pot, stirring to coat the grains in the spices and butter.
- Pour in the water or chicken broth, Sriracha sauce, and soy sauce.
- Bring the mixture to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until the rice is cooked and the liquid is absorbed.
- Fluff and Serve:
- Once the rice is done, fluff it with a fork and let it sit, covered, for a few minutes before serving.
3. Serve the Dish
This dish is perfect for a hearty dinner, offering a balance of protein, vegetables, and flavorful spices.
Plate the Dish:
Serve the chicken fillets with the mushroom sauce on top, alongside a generous serving of the spicy basmati rice.
Garnish with fresh herbs like parsley or cilantro, if desired.
Nutritional Information (Approximate per Serving):
Sugars: 5g
Calories: 450 kcal
Protein: 30g
Carbohydrates: 45g
Fat: 15g
Fiber: 5g
