Creamy mushroom chicken with butter rice
Well... what can I say about this recipe? My mother in-law introduced me to this because it’s a favourite of my “hangry” husband haha. Now it’s become one of my favourites.
Creamy mushroom chicken with butter rice
Well... what can I say about this recipe? My mother in-law introduced me to this because it’s a favourite of my “hangry” husband haha. Now it’s become one of my favourites.
Open in Cookpad AppSteps
- 1
Heat 2 tablespoons of butter in pot for rice, add salt. Once butter is bubbling add washed rice and more salt. Add water from boiled kettle. The rice calls for a lot salt so add then taste as you go. Cook rice on low heat, don’t stir until rice is done. Once rice is done add the remaining butter to top of rice and let it melt in then mix together before serving.
- 2
While rice is cooking. Cube the chicken and potatoes. Slice the mushrooms thinly. Add all these to another pot. Add a light drizzle of oil and salt to taste. Cook all until chicken is brown. Add the recipe base jar and (put a little hot water from kettle into the jar and shake the remaining contents of the jar out for a runner sauce) let it simmer for 5 mins then serve on rice.
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