Chicken and mushrooms with rice
- 500 g chestnut mushrooms
- 500 g chicken breast fillets3
- 00 g rice
- 1 onion
- 1 teaspoon of paprika
- fresh coriander
- oil, salt
Sauté the finely chopped onion in a little oil until transparent. Add the diced chicken breast, season with salt, cover, and simmer until soft. Remove from the heat after 10 to 15 minutes, sprinkle over the paprika and stir well. Add the quartered or halved mushroom heads, then return to the heat and simmer for a further 15 minutes.
In the meantime, cook the rice. Once the rice is ready, stir into the mushroom and chicken mixture, sprinkle with finely chopped coriander and serve immediately.
Tip: Excellent with roast beetroot.