Friday, 8 October 2010

Chicken and Mushroom Strogonoff (with a fresh mint touch)

Ingredients for the Recipe: (enough for 2)

  • 2 chicken thighs (cut into small cubes)
  • 200 grams of whole fresh mushrooms
  • 1 and 1 / 2 cup of rice pilau
  • 1 garlic clove, (finely chopped)
  • 1 bay leaf
  • 1 / 2 cup white wine
  • 2 tablespoons of "creme fraiche"
  • 2 tbsp chilli oil
  • 1 tablespoon olive oil
  • 1 tablespoon of "chives" baby spring onion chopped baby 
  • 1 / 4 cup of water with a teaspoon of Gravy (if you have no gravy, use the same amount of water with a tablespoon of plain flour ½ cube of meat stock) 
  • Salt and mint leaves to taste

The preparation of this tested delicacy is very quick, it only needs a pan to cook the rice for about 12 minutes containing only salt and water, plus you will need a frying pan.
Place a
tablespoon of olive oil in the frying pan until very hot. Once hot, add the garlic, the bay leaf and a pinch of salt, and stir-fry the garlic (which is pretty fast) adding the chopped chicken once the garlic is golden, stir regularly with a wooden spoon so that the chicken can be sealed all-over,  let the chicken gain a little colour, and at this stage add the wine, the
chilli oil and the fresh mushrooms.

Continue stirring frequently for about 3-4 minutes, add the crème fraiche and a quarter cup of water with "gravy powder" (if you have no gravy use a quarter cup of water with half a cube of bouillon and a teaspoon of plain flour diluted, it will form a thick liquid "not too thick though" . 

Once it reaches boiling again, reduce heat and simmer it for 10 to 15 minutes. In the last five minutes add the chopped chives.
Serve and garnish with mint, which is also to eat as is super delicious and compliments the dish. If you fancy something more exotic arrange more chopped mint and use it instead of chopped chives. 

 YUM YUM! must try.


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Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

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