Stovetop Chicken and Rice

I have been making this dish for years and it’s a simple one to prepare when you don’t have much time or you’ve run out of ideas on what to make for supper. Having made this for many years, the original recipe is no where to be found and likewise, the exact amounts are a little bit of this and a little bit of that! A nutritional supper in one pan; can it get any better than this?

Serves 2
2 chicken breasts, skins removed
3/4 cup rice
1 cup mushrooms, sliced
3/4-1 cup carrots, chopped
half an onion, chopped
1 clove of garlic, chopped
1 1/2 – 2 cups chicken stock
chopped parsley for garnish
salt and pepper
1-2 teaspoons ground cumin
1-2 teaspoons ground sage

In a frying pan over medium high heat, add a tablespoon olive oil. Then add chicken and sear both sides until golden brown. Remove from pan. In the same pan add another tablespoon of olive oil and add mushrooms, onions, garlic, carrots, cumin and sage. Cook 2-3 minutes, stirring frequently. If the vegetables are getting dry, add a bit more olive oil. Then add the rice and stir for about 2 minutes. Season rice mixture with salt and pepper. Pour in chicken stock and stir to combine. Place chicken on top of the rice and cover with a lid. Reduce heat to medium low and simmer for 20-25 minutes until most of the liquid has been absorbed and the rice is tender.

The Culinary Chase’s Note: I used chicken fillets instead of chicken breasts as they pan fry quicker. If the rice seems to be absorbing all the liquid before being cooked, add a bit more stock. Also, if the rice is cooked but some stock is still in the bottom of the pan, let the rice dish sit for 5 minutes (off the heat) and the rice will absorb the remaining liquid.