Made with portobello mushrooms, chicken and carrots and served over rice or pasta, this hearty dish is made in one skillet for simple clean-up. It’s so good, there won’t be leftovers! Provides complete protein, magnesium, zinc, potassium, iron, niacin, vitamin A, calcium and riboflavin.
- 31/2 pound whole fryer chicken, disjointed
- ¼ cup olive oil
- ¾ cup small portabella or button mushrooms, sliced
- ¾ cup carrots, chopped or thinly sliced
- ½ cup celery, chopped
- 1 to 2 cloves garlic, chopped
- 3 tablespoons fresh parsley, chopped
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon basil, dried
- 1 tablespoon vinegar (apple cider or wine or rice)
- 1 medium tomato, seeded and chopped
- 3/4 cup water
- 2 cups cooked brown rice or brown rice pasta
Heat a large skillet to medium or 275 degrees F. Add the oil then the chicken. Fry both sides until browned. Push to edges and add the mushrooms to center of pan. Fry till golden about 3 minutes, then add the carrots, celery, and garlic. Cook 3 minutes more, stirring vegetables. Add the parsley, salt, pepper, basil, vinegar, and tomato. Cook 3 minutes, then add water and cover.
Cook on low heat 25 minutes. Remove chicken to heated platter. Add cooked rice or pasta to pan, stirring into vegetables to heat through. Serves 4.
Nice with salad or a green side dish like broccoli, peas, or green beans.