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Creamy Chicken Pilaf with Mushrooms

By chef Gulasch

Cook this creamy chicken pilaf with sweet peas, mushrooms and a bright lemony tang that lightly refreshes the whole dish.

41 min
Medium

9 min prep · 32 min cook

Creamy Chicken Pilaf with Mushrooms
944 kcal · per serving
Protein 55g Carbs 70g Fat 47g
Ingredients

What you will need

10 items · serves 1
  • Whole Chicken Legs 1 pcs
  • Jasmine Rice 80 g
  • Champignons 75 g
  • Double Cream 50 ml
  • Green Peas 50 g
  • Chicken bouillon 0.25 pcs
  • Lemon 0.25 pcs
  • Vegetable oil 0.5 tbsp
  • Thyme 0.25 pcs
  • Italian Hard Cheese 0.5 tbsp

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Method

Steps to cook

7 steps · 32 min cook

  1. Prepare the ingredients. Prepare all ingredients so cooking proceeds smoothly. Preheat the oven to 200 °C.

  2. Halve the chicken and roast. Halve the chicken thighs, season both sides with salt and pepper and lightly brush them with vegetable oil so they don't dry out during roasting.

  3. Chop the raw ingredients. Clean the mushrooms and cut them into quarters so they brown evenly.

  4. Bake the base. Lightly oil the baking dish, place the chicken pieces and mushrooms in it and bake in the preheated oven for 15 minutes.

  5. Add the remaining ingredients. Remove the dish, turn the chicken over and stir the vegetables. Add the rice to the dish, then the thyme and peas. Pour in the cream and add bouillon dissolved in water (or stock if you have it) so the rice is just submerged. Season with salt and pepper, stir and return to the oven for another 15 minutes. If the rice is still firm, add a little more liquid and bake a few minutes longer.

  6. Season. Remove the dish from the oven and let the food rest for several minutes so the flavors meld. Optionally sprinkle the top with a little Parmesan.

  7. Serve. Transfer the pilaf to a plate or bowl, drizzle with lemon juice and serve.

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