Chicken with Mushrooms and Cream with Spiced Egyptian Rice

Ingredients

• 0.5 kg Chicken breasts (Cut into thin strips, like shawarma)
• 0.5 tsp Salt
• 1 tsp Garlic powder
• Onion powder (Mentioned as part of the seasoning without a specified quantity)
• Paprika (Mentioned as part of the seasoning without a specified quantity)
• Mushrooms (Quantity not specified; cook until softened)
• 3 tbsp Flour (For the sauce)
• 3 cup Chicken broth (Can be prepared by dissolving a bouillon cube in hot water)
• 0.5 cup Cream (Optional; can be replaced with additional Greek yogurt)
• 0.5 tbsp Mustard (Whisked into the sauce)
• Soy sauce or Worcestershire sauce (Choose one; quantity not specified)
• 0.5 cup Greek yogurt (To gradually temper and add to the sauce)
• Parsley (A sprinkle for garnish)
• 3 tbsp Oil (For the rice)
• 1 tbsp Butter (For the rice)
• Cloves (Whole spice; quantity not specified)
• Cardamom (Whole spice; quantity not specified)
• Bay leaves (Whole spice; quantity not specified)
• Cinnamon stick (Broken into pieces)
• Ground cinnamon (A small pinch, less than 0.25 tsp)
• Turmeric (A small pinch)
• 0.25 tsp Ground coriander
• 0.25 tsp Ground cumin (Level)
• 0.25 tsp Allspice
• 0.25 tsp Seven-spice blend
• 2 cup Egyptian rice (Sauté before adding the broth)
• Crispy onions (Optional, for serving)

Steps

1. 1

   Cut the chicken breasts into thin strips, the size used for shawarma.

2. 2

   Season the chicken with 0.5 tsp salt, garlic powder, onion powder, and paprika.

3. 3

   Sauté the mushrooms in a skillet until softened and they reach the consistency shown in the recipe.

4. 4

   Add the flour to the mushrooms and stir until lightly toasted and fragrant.

5. 5

   Gradually add the chicken broth; the total amount is 3 cups. Stir until the flour is incorporated into the sauce.

6. 6

   Add the seasoned chicken to the skillet and stir the ingredients together.

7. 7

   Add 0.5 cup cream. You may omit it or replace it with additional Greek yogurt.

8. 8

   Add the mustard and whisk it into the sauce, then add the soy sauce or Worcestershire sauce and stir.

9. 9

   When the sauce comes to a boil, reduce the heat to the lowest setting, cover the skillet, and leave it for 15 minutes.

10. 10

    Place 0.5 cup Greek yogurt in a bowl. Take 2 spoonfuls of the hot sauce and add them to the yogurt, then stir well to temper it.

11. 11

    Return the yogurt mixture to the skillet and stir. Leave it for only 1 or 2 minutes, then turn off the heat immediately.

12. 12

    Garnish the chicken with a sprinkle of parsley and set aside.

13. 13

    Prepare the rice in a skillet or pot by adding the oil and butter. Once the butter melts, add the cloves, cardamom, bay leaves, broken cinnamon stick, ground cinnamon, turmeric, coriander, cumin, allspice, and seven-spice blend.

14. 14

    Sauté the spices together until fragrant.

15. 15

    Add 2 cups Egyptian rice and stir well until heated through and lightly toasted.

16. 16

    Add the chicken broth to the rice. You can use a bouillon cube dissolved in hot water instead of prepared broth.

17. 17

    Leave the rice uncovered until it absorbs the liquid and small bubbles appear on the surface, then stir it.

18. 18

    Cover the rice, reduce the heat to the lowest setting, and leave it for 15 minutes.

19. 19

    Serve the rice on a plate and top it with crispy onions and coriander, if desired. Place the mushroom and cream chicken on the other half of the plate.

Notes

The source does not specify the quantity of mushrooms, some whole spices, or the optional sauce. The cream is optional and can be replaced with additional Greek yogurt. A bouillon cube dissolved in hot water can also be used to prepare the chicken broth.

Nutrition per serving

• Main course
• Chicken
• Rice
• Quick
• One-pan
• Creamy
• Home cooking