Brothy chicken rice with artichokes and mushrooms
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Rice short-grain, dry 300 g
- Chicken thigh boneless and skinless 350 g
- Spring Onion 120 g
- Leek trimmed 120 g
- Green pepper 120 g
- Carrot 100 g
- Artichoke 3, trimmed weight 210 g
- Mushrooms 160 g
- Garlic 6 g
- Tomato purée 20 g
- White wine 100 ml 100 g
- Chicken stock 1.4 litres; reserve 200 ml 1400 g
- Extra virgin olive oil 35 g
- Sweet paprika 2 g
- Parsley 3 g
- Black pepper to taste 0.3 g
- Salt to taste 1 g
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Method
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Cut the chicken into 2 cm cubes and season with salt and pepper. Brown in the oil in a casserole for 5 minutes, then remove. Chop the spring onion, garlic, leek, green pepper and carrot; soften in the same pan for 10 minutes.
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Cut the trimmed artichokes into small wedges and quarter the mushrooms. Add and cook for 5 minutes. Stir in the tomato purée and paprika for 30 seconds, then pour in the white wine. Boil for 2 minutes.
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Return the chicken and its juices. Add the rice and 1.2 litres of hot chicken stock. Simmer for 18–20 minutes until the rice is tender and the chicken is fully cooked. Check for 74°C in the centre of the chicken.
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Add the reserved 200 ml stock, hot, and boil for one minute. Adjust the salt, add the parsley and serve immediately.
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