South Africa’s young chefs on the rise were recently invited to show us how to make mushrooms come alive. Leroy Mguni did exactly that with his chicken, portabellini and rice one pot wonder.
The South African Mushrooms Farmers’ Association (SAMFA) with the South African Chefs’ Association (SACA) invited all young South African student chefs to provide recipes which would illustrate to enthusiastic home COOKS how they could become brilliant home CHEFS by simply adding the magic of homegrown mushrooms!
The accredited SACA judges selected just five finalists and the winner was decided at a live cook off at the Capsicum Culinary Studio in Rosebank, Johannesburg.
Johann Neethling, of the Prue Leith Culinary Institute in Pretoria, took first prize in the Make Every Day Gourmet with the Magic of Mushrooms competition. In 2nd place was Leroy Mguni (HTA School of Culinary Art).
Last week I shared Johann’s button mushroom oxtail. Today I am excited to share Leroy’s chicken, portabellini and rice one pot wonder!
Chicken, Portabellini & Rice One Pot Wonder
I love cooking, but I don’t love all the dishes afterwards, so I am always happy to find a good one pot wonder recipe. Leroy’s chicken, portabellini and rice one pot dish is impressive but simple to prepare. Exactly what us busy moms need!
For the chicken:
- 2 Tbsp olive oil
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tsp onion powder
- 1 tsp dried herbs
- 1 tsp salt
- Freshly ground black pepper
- 6-8 chicken pieces, bone in & skin on
For the rice:
- 2 Tbsp butter
- 1 Tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 250g portabellini mushrooms, sliced in half
- 1 green bell pepper, cubed
- 1 large tomato, seeded & diced
- 1 green chilli, sliced
- 4 cups chicken stock, hot
- 1 ½ cups long grain rice
- Salt and pepper, to taste
- Fresh herbs, to garnish
For the chicken:
- Rub the chicken generously with olive oil, spices and salt.
- Heat a large oven proof buffet casserole pan / wide pot with a lid on medium-high heat. Brown the chicken pieces in a drizzle of olive oil. Pay special attention to getting a nice crispy skin. Remove the chicken from the pan and set aside.
- Preheat oven to 200˚C.
For the rice:
- To start the rice, heat the olive oil and butter in the same pot / pan used to brown the chicken.
- Add the onion and a pinch of salt and sautée until tender. Add the garlic and portabellini mushrooms. Sautée for 1-2 minutes until golden. Add the green pepper, tomato, chilli and mix.
- Pour in the hot chicken stock and stir in the rice.
- Bring to a simmer.
- Carefully nestle the chicken pieces into the rice and stock without submerging the skin.
- Cover with a lid (or tinfoil) and bake for 25 minutes. Remove the lid and bake for another 25 minutes until the rice is cooked and the chicken skin is golden and crisp.
- Fluff the rice with a fork, garnish with fresh herbs and serve straight out of the baking dish!
DISCLAIMER: This post was sponsored by The South African Mushroom Farmers’ Association. The South African Mushroom Farmers’ Association provided me with this recipes and associated images. All thoughts and opinions expressed herein are my own and not influenced by the developing company, and / or its affiliates, in any way. The fact is, I’m crazy about mushrooms, and want to shout it from the rooftops anyway.