Creamy mushroom and leek rice with crispy chicken thighs | Spekko Rice
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Creamy mushroom and leek rice with crispy chicken thighs

Creamy mushroom and leek rice with crispy chicken thighs

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    1 1/2 cups of Spekko Long Grain Parboiled Rice
    1 tbsp   butter
    1 tbsp   oil
    1           white onion (finely chopped)
    2           leeks (finely sliced)
    4 sprigs of thyme (leaves only)
    1 tbsp   oil
    150g     shimeji mushrooms (whole)
    250g     brown mushrooms (sliced)
    8           Chicken thighs with skin one
    1 tbsp   oil
    salt and pepper

    Creamy sauce
    1 cup    whole milk
    2 tbsp   unsalted butter
    2 tbsp   flour
    1/3 cup heavy cream
    1/4 cup white cheddar (grated)
    1/4 cup dry white wine

    Garnish
    Thyme leaves

Method

    Preheat the oven to 180°C

    1. Cook Spekko Long Grain Parboiled Rice according to instructions on the packet.
    2. In a pan sauté the onion, leeks and thyme in butter on a low heat until soft. Remove from the pan and set aside in a bowl. In the pan add the oil and fry the mushrooms on high heat until golden.
    3. Line a baking tray with tin foil and place the chicken thighs on it, cover the chicken thighs with oil and salt and pepper and bake for 30 minutes until cooked through and the skin is crispy.

     

    Creamy sauce

    1. Melt the butter on a low heat in a sauce pan. Add the flour and cook for another 2 mins.
    2. Remove from the heat and whisk in the milk
    3. Return to the heat and cook on a medium heat for 5 minutes
    4. Add the cheese, cream and wine and cook for another 2 mins. Season with salt and pepper to taste.
    5. In a large pan add the rice, onion/leek mix, mushrooms and cream sauce together and heat through.

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