Name: Smoky Chicken, Mushroom, Pepper & Tomato Sauté over Rice with Arugula
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby arugula; 1 ½ cups basmati rice; 1.36 kg chicken thighs, boneless skinless; 3 (398 ml) cans diced tomatoes; 6 caps portobello mushrooms; 3 yellow bell peppers; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; garlic powder; honey; salt; smoked paprika; white wine vinegar

Smoky Chicken, Mushroom, Pepper & Tomato Sauté over Rice with ArugulaSmoky Chicken, Mushroom, Pepper & Tomato Sauté over Rice with Arugula — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby arugula

1 ½ cups basmati rice

1.36 kg chicken thighs, boneless skinless

3 (398 ml) cans diced tomatoes

6 caps portobello mushrooms

3 yellow bell peppers

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

garlic powder

honey

salt

smoked paprika

white wine vinegar

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce. (Skip the arugula if it came pre-washed.)

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, preheat a large pot over medium-high heat.

Meanwhile, pat the chicken dry with paper towels. Place in a large bowl, season with spices, and toss to coat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and cook until golden, about 2 minutes per side (it will not be cooked all the way through). Remove to a plate. (Reserve pot with drippings for later use.)

Meanwhile, remove stems from portobello mushrooms; halve lengthwise, then cut crosswise into ½-inch thick pieces. Place in a clean large bowl.

Trim, seed, and slice bell peppers lengthwise into thin strips. Add to the bowl with the mushroom.

When the chicken is done, return pot to medium-high heat, add more oil, and swirl to coat the bottom. Add mushroom, bell pepper, and spices; cook, stirring occasionally, until starting to soften, 4-5 minutes. (Reserve bowl for later use.)

Add tomatoes to the pot and stir to combine the sauce. Nestle seared chicken into the sauce and bring to a simmer. Once simmering, reduce heat to medium and cook, stirring occasionally, until the chicken is cooked through and sauce is thickened slightly, 6-8 minutes. Cover and remove from heat.

Meanwhile, place oil, vinegar, Dijon, honey, salt, and pepper in the reserved bowl. Whisk to combine the dressing.

Just before serving, add arugula to the bowl with the dressing and toss to combine the salad.

Divide rice, chicken, and sauce between plates or bowls. Serve with salad on the side and enjoy!

Open this recipe in Flambette