Postpartum · Dinner
Chicken, Mushroom & Tarragon One-Pot Rice
Chicken thighs baked into herby mushroom rice - the one-pot that cooks itself while you handle literally everything else.
Per serving (approx.): 610 kcal · 42 g protein · 56 g carbs · 24 g fat · 5 g fiber
Ingredients
for 2 people
- 5chicken thighs, boneless and skinless
- 2 tbspolive oil
- 300 gchestnut mushrooms, quartered
- 1onion, chopped
- 2garlic cloves, chopped
- 200 gbasmati rice, rinsed
- 550 mlhot chicken stock
- 1 tspdried tarragon or thyme
- 100 gfrozen peas
- 1lemon, in wedges
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Brown. Brown the seasoned chicken in the oil; set aside. Cook mushrooms and onion in the same pot until golden.
- Bake. Stir in garlic, rice, stock and tarragon; sit the chicken on top, lid on, oven at 190C for 25 minutes.
- Rest. Stir in peas, lid back on, 5 minutes off the heat. Fork through and serve with lemon.
Worth knowingThigh meat and mushrooms stack zinc and selenium for tissue repair - and a lidded pot forgives every interruption.
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