Chicken Cacciatore with Mushrooms and Rice
By chef Franco Luise
Chicken braised in a tomato base with mushrooms and herbs. A hearty yet light Italian-inspired dish.
- 29 min
- total
- Medium
- level
4 min prep · 25 min cook
What you will need
-
Chicken thigh 2 pcs -
Jasmine Rice 80 g -
Champignons 50 g -
Canned Tomatoes 0.25 pcs
-
Onion 0.5 pcs -
Garlic 0.5 clove -
Thyme 0.25 tsp -
Olive Oil 0.5 tbsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and lay them out on the work surface - we will cook with them step by step 🍗🍚
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Chop the onion and garlic. Finely chop the onion and garlic.
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Slice the mushrooms. Clean the mushrooms and cut them into larger wedges.
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Sear the chicken. Heat the olive oil in a pan over medium heat, add the chicken, and lightly sear it for about 3 minutes to brown it.
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Add the onion and garlic. Add the onion and garlic and saute over medium heat for about 2 minutes, until softened.
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Add the mushrooms. Add the mushrooms and saute over medium to higher heat for another 3-4 minutes, until lightly golden.
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Add the tomatoes and seasoning. Add the thyme, tomatoes, salt, and pepper, stir, and bring to a gentle boil over medium heat.
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Braise the chicken. Cover with a lid and simmer over low heat for 15-20 minutes, until the chicken is tender.
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Cook the rice. Rinse the rice, cover with double the amount of salted water, cover with a lid, and cook over medium heat for about 15 minutes, until tender and the water is absorbed.
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Serve. Serve the chicken with the sauce alongside the rice 🍽️✨
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