Ingredients
1 Only Organic Enrich Wholesome Soup
6 boneless, skinless chicken thighs (seasoned with salt, pepper and paprika)
1 tbsp olive oil
200g mushrooms, sliced
2 garlic cloves, crushed
1 cup medium-grain white rice
1.5 cups chicken stock
100 grams cream cheese
½ cup grated parmesan
2 handfuls baby spinach
One-Pan Creamy Chicken & Mushroom Rice
Method
Season the chicken and pat the thighs dry first to help them brown.
Brown the chicken: Heat the olive oil in a large ovenproof frying pan over medium-high heat. Add the chicken thighs and cook for 3–4 minutes per side, until deeply golden. Remove and set aside.
Cook the mushrooms: In the same pan, add mushrooms. Cook for 4–5 minutes until softened and golden. Add the garlic and cook for 30 seconds.
Add the rice: stir in the uncooked rice and toast for 1 minute.
Add the liquid: Pour in the mushroom soup, chicken stock and cream cheese. Stir well and bring to a gentle simmer.
Simmer for 5 minutes before adding in the cheese and spinach.
Cook for another 5 minutes before returning the chicken thighs into the rice.
Reduce the heat to low, cover tightly with a lid and cook for 20-25 minutes, until the rice is almost completely tender and the chicken is cooked through. Avoid stirring while it cooks.
Ingredients
1 Only Organic Enrich Wholesome Soup
6 boneless, skinless chicken thighs (seasoned with salt, pepper and paprika)
1 tbsp olive oil
200g mushrooms, sliced
2 garlic cloves, crushed
1 cup medium-grain white rice
1.5 cups chicken stock
100 grams cream cheese
½ cup grated parmesan
2 handfuls baby spinach
Method
Season the chicken and pat the thighs dry first to help them brown.
Brown the chicken: Heat the olive oil in a large ovenproof frying pan over medium-high heat. Add the chicken thighs and cook for 3–4 minutes per side, until deeply golden. Remove and set aside.
Cook the mushrooms: In the same pan, add mushrooms. Cook for 4–5 minutes until softened and golden. Add the garlic and cook for 30 seconds.
Add the rice: stir in the uncooked rice and toast for 1 minute.
Add the liquid: Pour in the mushroom soup, chicken stock and cream cheese. Stir well and bring to a gentle simmer.
Simmer for 5 minutes before adding in the cheese and spinach.
Cook for another 5 minutes before returning the chicken thighs into the rice.
Reduce the heat to low, cover tightly with a lid and cook for 20-25 minutes, until the rice is almost completely tender and the chicken is cooked through. Avoid stirring while it cooks.