Chicken and Rice with Mushrooms

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 0.8 cup brown basmati rice uncooked
• 8 ounces cremini mushrooms sliced
• 0.3 ounce porcini mushrooms dried
• 1 tablespoon thyme leaves fresh chopped
• 2 tablespoons olive oil divided
• 0.8 cup onion chopped
• 2 cups peas green frozen thawed
• 0.8 teaspoon salt divided
• 1 pound chicken thighs boneless skinless cut into 1-inch pieces
• 1 teaspoon paprika sweet
• 2 cups water boiling

Equipment

• bowl
• frying pan
• sieve

Directions

1. Combine 2 cups boiling water and porcini mushrooms; let stand for 20 minutes.
2. Drain through a sieve over a bowl, reserving soaking liquid. Finely chop mushrooms.
3. Heat a large nonstick skillet over medium-high heat.
4. Add 1 tablespoon olive oil to pan; swirl to coat.
5. Sprinkle chicken evenly with paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
6. Add chicken mixture to pan; saut for 5 minutes or until chicken is browned, stirring occasionally.
7. Remove chicken from pan.
8. Return pan to medium-high heat.
9. Add remaining 1 tablespoon oil to pan; swirl to coat.
10. Add onion and cremini mushrooms; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; saut 4 minutes or until lightly browned, stirring occasionally. Stir in reserved porcini liquid, chopped porcini, and rice; bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 35 minutes. Stir in the reserved chicken, peas, and thyme. Cover and cook 10 minutes or until rice is tender and chicken is done.