Step-by-Step Guide to Make Award-winning Chicken Stroganoff w/ White Rice
Hey everyone, it's John, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Make Homemade Chicken Stroganoff w/ White Rice. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Chicken Stroganoff w/ White Rice is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken Stroganoff w/ White Rice estimated approx 45 mins.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook Chicken Stroganoff w/ White Rice using 12 ingredients and 7 steps. Here is how you cook it.
Simple and Tasty! Enjoy it!
Ingredients and spices that need to be Take to make Chicken Stroganoff w/ White Rice:
- 1/2 small onion
- 1 clove chopped garlic
- 1/2 kg chicken breasts filet
- 200 ml table cream (media crema)
- 150 ml tomato paste
- 100 grams champignon mushroom
- black pepper
- salt
- 1 1/2 cup rice
- 3 cup warm water
- olive oil
- potato stick chips
Steps to make Chicken Stroganoff w/ White Rice
- For the rice, pour some olive oil in a warm pan. Add half of your chopped onions (small pieces) and the garlic. Add some pepper.
- Once the onion and garlic get a bit softer, add the rice and stir for a while.
- Pour the water (double the measure of rice) and add salt to your taste. Now, with medium temperature and almost closed pan, cook the rice for about 15 minutes. Tip: don't stir the rice while it is not done. Use a fork to pull the rice a little bit at the center and sides of the pan to check if the water has completely evaporated. (Exact point it should be done).
- For the chicken stroganoff, start grilling the chicken breast filet chopped as small strips in a separated pan. (We do that because the chicken might release some water during this process, later, we will transfer the chicken strips to another pan, without the liquids).
- Fry the bigger onion pieces in a big pan. Add salt and pepper to your taste. Transfer the chicken from the other pan to this one to finish cooking.
- Once the chicken is cooked, finalize by adding chopped champignon mushrooms, then the table cream, and, finally, the tomato paste. Tip: Do all that as quickly as possible and with very low heat, otherwise the table cream will lose consistency and become very liquid, instead of creamy.
- Serve it warm, with rice and stick chips.
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