Imagine being stuck in your house on a rainy day, with the sound of raindrops pounding over your roof. What dish will you crave for warmth and comfort? Maybe a hot bowl of arroz caldo or lugaw? Champorado with a heavy swirl of evaporated milk?
Here's another dish to add to your rainy day rotation: a pot of creamy, risotto-ish mushroom rice made with NESTLÉ® All-Purpose Cream. Using pre-cooked rice makes this recipe easier—also convenient for days when you're not in the mood for fried rice. For texture, garnish with crispy chicken skin.
Ingredients
Ingredients
- 1 boneless chicken breast
- 2 tbsp butter
- 1 small onion, diced
- 3 dried shiitake mushrooms, soaked & sliced into strips
- 2 250ml-packs NESTLÉ® All-Purpose Cream
- ½ cup water
- 1 cup cooked short-grain rice
- ¼ cup cooked black or forbidden rice
- ⅓ cup Parmesan cheese
- salt and pepper, to taste
- 200g chicken skin (optional)
Prepare chicken: If your chicken breast came with skin, trim it off for your crispy chicken skin topping. Pat skinless chicken fillet dry with paper towels. Season with salt and pepper on both sides.
Make crispy chicken skin (optional): Heat ¼ oil in a wide pan or heavy-bottomed pot over medium-high heat. Pat chicken skin dry with a paper towel to blot off any excess moisture. Add skin to the hot oil and fry until golden and crispy. Chop crispy chicken skin finely and set aside.
Cook chicken: Strain excess oil until you have 1 tbsp left in the pan. Still over medium-high heat, add chicken and cook undisturbed until golden on one side, about 5 minutes. Add butter to the pan. Flip chicken and cook until the internal temperature registers at 165°F, about 5 minutes more. Transfer chicken to a plate or cutting board and let rest for at least 3 minutes.
Cook onions and rice: Reduce heat to medium and add onions to the oil and butter in the same pan. Cook, stirring frequently, until soft. Add mushrooms, all-purpose cream, and water to the pan, stirring to combine. Add rice. Once mixture starts to boil, reduce heat to low and gently simmer, uncovered, until rice has thickened and absorbed most of the liquid.
Slice chicken: While rice is cooking, slice cooked chicken into small strips. Set aside.
Season and serve: Stir chicken strips into cooked rice. Season rice with Parmesan cheese, salt, and pepper to taste. If rice looks too thick, you can thin it out with a bit of milk or water. Garnish with crispy chicken skin. Serve hot.
