Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chicken stroganoff w/ white rice. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
This cozy, comforting chicken stroganoff over rice is perfect for those busy weeknights! Served over rice or noodles, this chicken stroganoff is simple and loved by the whole family. Chicken Stroganoff w/ White Rice Simple and Tasty! Epicures, this chicken stroganoff recipe will satisfy your hunger for creamy food.
Chicken Stroganoff w/ White Rice is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Chicken Stroganoff w/ White Rice is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin 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 cook it.
The ingredients needed to make Chicken Stroganoff w/ White Rice:
- Prepare 1/2 small onion
- Take 1 clove chopped garlic
- Take 1/2 kg chicken breasts filet
- Take 200 ml table cream (media crema)
- Take 150 ml tomato paste
- Prepare 100 grams champignon mushroom
- Take black pepper
- Get salt
- Get 1 1/2 cup rice
- Get 3 cup warm water
- Get olive oil
- Make ready potato stick chips
Add half of your chopped onions (small pieces) and the garlic. 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.. Heat margarine over medium-high heat in Dutch oven; add onion.
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.
Pour the water (double the measure of rice) and add salt to your taste.. Heat margarine over medium-high heat in Dutch oven; add onion. Add broth, mushrooms, wine, Worcestershire sauce, salt and pepper. When I think of Stroganoff, I think of the traditional Beef Stroganoff with egg noodles. Growing up, my mom wasn't one to cook too often.
So that’s going to wrap it up with this exceptional food chicken stroganoff w/ white rice recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
