Charred Chicken and Porcini Pilaf
A flavorful Thai-inspired dish featuring charred chicken and porcini pilaf, finished with a hint of Venezuelan spices.
Ingredients
- ●1 lb chicken breastcut into bite-sized pieces
- ●1 cup porcini mushroomsdried
- ●1 cup quick riceuncooked
- ●2 tsp charred chili flakesor to taste
- ●2 tbsp Venezuelan chimichurristore-bought or homemade
- ●2 tbsp vegetable oilfor cooking
- ●1 tsp saltor to taste
- ●1 tsp black pepperor to taste
Instructions
- 1
1. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat.
- 2
2. Add the chicken breast pieces and cook until browned on all sides, about 5-6 minutes.
- 3
3. Remove the chicken from the skillet and set aside.
- 4
4. Add the remaining 1 tablespoon of vegetable oil to the skillet.
- 5
5. Add the porcini mushrooms and cook until fragrant, about 2-3 minutes.
- 6
6. Add the quick rice to the skillet and cook for 1-2 minutes, stirring constantly.
- 7
7. Add the charred chili flakes, Venezuelan chimichurri, salt, and black pepper to the skillet.
- 8
8. Stir to combine and cook for 1 minute.
- 9
9. Add 2 cups of water to the skillet and bring to a boil.
- 10
10. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the liquid has been absorbed and the rice is tender.
- 11
11. Return the chicken to the skillet and stir to combine with the pilaf.
- 12
12. Serve hot and garnish with chopped cilantro, if desired.