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Before you jump to Creamy mushroom chicken with butter rice recipe, you may want to read this short interesting healthy tips about Healthy Power Snacks.
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We hope you got insight from reading it, now let’s go back to creamy mushroom chicken with butter rice recipe. You can cook creamy mushroom chicken with butter rice using 12 ingredients and 2 steps. Here is how you achieve that.
The ingredients needed to prepare Creamy mushroom chicken with butter rice:
- Take 1 Jar of creamy mushroom recipe base.
- Use 250 g of Thigh chicken.
- Use 2-3 of Medium potatoes.
- Provide 4-5 of Large mushrooms.
- Get 1 Cup of rice (long grain).
- Use 4 Tablespoons of butter.
- Get to taste of Salt.
- Use of Rice ratio.
- You need of Ratio for cooking rice is 1 Cup rice to 2 1/2 Cups of boiled water.
- You need of Wash rice under cold water, best way to do this is to put it in a small strainer and run water over it until the milky water turns clear then set aside.
- You need of Potatoes.
- Take of I like to keep my potatoes a little bit hard – I usually get a fork and poke it, if the potato slowly falls off the fork it’s perfect.
Instructions to make Creamy mushroom chicken with butter rice:
- 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..
- 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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