Mediterranean Chicken and Mushroom Pilaf

Units:
Servings: Prep Time: 15 Cook Time: 30

Ingredients

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced chicken, sprinkle with salt and pepper, and cook until browned on all sides, about 5 minutes.
  3. Remove chicken from the skillet and set aside.
  4. In the same skillet, add chopped onions and sliced mushrooms. Sauté until onions are translucent and mushrooms are soft, about 5 minutes.
  5. Add the rice to the skillet and stir to coat with the onion and mushroom mixture.
  6. Pour in the chicken broth, and add the dried oregano, ground cumin, and a pinch of salt.
  7. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  8. Add the frozen peas and cooked chicken back into the skillet, mixing gently, and continue to cook covered until the rice is tender, about 5 more minutes.
  9. Remove from heat and let rest for 5 minutes.
  10. Stir in the lemon juice and garnish with fresh parsley before serving.

Dietary Tags

Recipe By:

Chef AI

Mediterranean Chicken and Mushroom Pilaf

Ingredients

  • 2 tablespoons olive oil
  • 500g chicken breasts, diced
  • 1 cup mushrooms, sliced
  • 1 onion, finely chopped
  • 1 cup frozen peas
  • 1 cup basmati rice
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Juice of 1 lemon
  • 2 tablespoons fresh parsley, chopped

Directions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced chicken, sprinkle with salt and pepper, and cook until browned on all sides, about 5 minutes.
  3. Remove chicken from the skillet and set aside.
  4. In the same skillet, add chopped onions and sliced mushrooms. Sauté until onions are translucent and mushrooms are soft, about 5 minutes.
  5. Add the rice to the skillet and stir to coat with the onion and mushroom mixture.
  6. Pour in the chicken broth, and add the dried oregano, ground cumin, and a pinch of salt.
  7. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
  8. Add the frozen peas and cooked chicken back into the skillet, mixing gently, and continue to cook covered until the rice is tender, about 5 more minutes.
  9. Remove from heat and let rest for 5 minutes.
  10. Stir in the lemon juice and garnish with fresh parsley before serving.