Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken stroganoff w/ white rice. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken Stroganoff w/ White Rice is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Chicken Stroganoff w/ White Rice is something which I have loved my whole life. They’re fine and they look fantastic.
Chicken Stroganoff is everything you know and love about Beef Stroganoff, made with chicken! Flour - Any wheat flour is fine here, I use plain white flour (all purpose). Homemade Chicken Stroganoff - this stuff is so delicious and is a recipe perfect for dinner any night.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook chicken stroganoff w/ white rice using 12 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Stroganoff w/ White Rice:
- Get 1/2 small onion
- Make ready 1 clove chopped garlic
- Get 1/2 kg chicken breasts filet
- Take 200 ml table cream (media crema)
- Take 150 ml tomato paste
- Take 100 grams champignon mushroom
- Get black pepper
- Get salt
- Prepare 1 1/2 cup rice
- Prepare 3 cup warm water
- Get olive oil
- Make ready potato stick chips
This cozy, comforting chicken stroganoff over rice is perfect for those busy weeknights! This chicken stroganoff over rice is one of them. It's creamy, comforting and best of all, ready in a hurry! I've mentioned it before, but my kids love.
Instructions to make Chicken Stroganoff w/ White Rice:
- For the rice, pour some olive oil in a warm pan. Add half of your chopped onions (small pieces) and the garlic. Add some pepper.
- Once the onion and garlic get a bit softer, add the rice and stir for a while.
- Pour the water (double the measure of rice) and add salt to your taste. Now, with medium temperature and almost closed pan, cook the rice for about 15 minutes. Tip: don't stir the rice while it is not done. Use a fork to pull the rice a little bit at the center and sides of the pan to check if the water has completely evaporated. (Exact point it should be done).
- For the chicken stroganoff, start grilling the chicken breast filet chopped as small strips in a separated pan. (We do that because the chicken might release some water during this process, later, we will transfer the chicken strips to another pan, without the liquids).
- Fry the bigger onion pieces in a big pan. Add salt and pepper to your taste. Transfer the chicken from the other pan to this one to finish cooking.
- Once the chicken is cooked, finalize by adding chopped champignon mushrooms, then the table cream, and, finally, the tomato paste. Tip: Do all that as quickly as possible and with very low heat, otherwise the table cream will lose consistency and become very liquid, instead of creamy.
- Serve it warm, with rice and stick chips.
Chicken Stroganoff - everything you love in a Beef Stroganoff except that it's made with juicy tender seared boneless chicken thigh strips bathed in a creamy mushroom sour cream sauce. Serve it over a bed of egg noodles, warm rice, low-carb zucchini noodles or with mashed potatoes. Chicken breasts sauteed with butter, cremini mushrooms and a touch of white wine, then mixed with sour cream for a rich and satisfying sauce. Serve over rice or mashed potatoes. Do you need this Chicken Stroganoff recipe?
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